Lewis and Clark "Great Plains Stew" Recipe?

[blschamber@sbcglobalenet]

Does anyone know the recipe to the Great Plains Stew from the book: "Lewis and Clark for Kids: Their Journey of Discovery with 21 Activities"

It's a really good recipe and I would like to make it for Thanksgiving.

 

[buttercup]

Great Plains Recipe by Lewis and Clark

(this is what I found)

Large saucepan

Wooden spoon

2 tablespoons butter

3 green onions, thinly sliced

1/2 acorn or butternut squash, peeled or cut into 1” chunks

1 cup fresh (2 ears) or frozen corn kernels

1 cup canned white beans

1/4 teaspoon thyme

1/2 cup milk

1/2 cup water

1 square vegetable bouillon

Cook green onions and squash in butter in a large saucepan for 5 minutes over medium period. Stir in corn and beans. Add thyme. Add milk, water, and bouillon. Heat, stirring until mixture boils. Turn heat down to low, and simmer for 15 minutes. Season with salt and pepper, then ladle into bowls and serve.

 

[CharlesC]

I did a search and did find a recipe called that in what appears to be a teachers lesson plan but it was vegitarian so I doubt that is what you want. There is a good chance that the book is at a public library near you that you could copy it from. Looking agagin Maybe this is what you want.

Great Plains Stew Recipe:
Large saucepan
Wooden spoon
2 tablespoons butter
3 green onions, thinly sliced
1/2 acorn or butternut squash, peeled or cut into 1” chunks
1 cup fresh (2 ears) or frozen corn kernels
1 cup canned white beans
1/4 teaspoon thyme
1/2 cup milk
1/2 cup water
1 square vegetable bouillon
Cook green onions and squash in butter in a large saucepan for 5 minutes over medium period. Stir in corn and beans. Add thyme. Add milk, water, and bouillon. Heat, stirring until mixture boils. Turn heat down to low, and simmer for 15 minutes. Season with salt and pepper, then ladle into bowls and serve.

 

[CharlesC]

I did a search and did find a recipe called that in what appears to be a teachers lesson plan but it was vegitarian so I doubt that is what you want. There is a good chance that the book is at a public library near you that you could copy it from. Looking agagin Maybe this is what you want.

Great Plains Stew Recipe:
Large saucepan
Wooden spoon
2 tablespoons butter
3 green onions, thinly sliced
1/2 acorn or butternut squash, peeled or cut into 1” chunks
1 cup fresh (2 ears) or frozen corn kernels
1 cup canned white beans
1/4 teaspoon thyme
1/2 cup milk
1/2 cup water
1 square vegetable bouillon
Cook green onions and squash in butter in a large saucepan for 5 minutes over medium period. Stir in corn and beans. Add thyme. Add milk, water, and bouillon. Heat, stirring until mixture boils. Turn heat down to low, and simmer for 15 minutes. Season with salt and pepper, then ladle into bowls and serve.

 

[CharlesC]

I did a search and did find a recipe called that in what appears to be a teachers lesson plan but it was vegitarian so I doubt that is what you want. There is a good chance that the book is at a public library near you that you could copy it from. Looking agagin Maybe this is what you want.

Great Plains Stew Recipe:
Large saucepan
Wooden spoon
2 tablespoons butter
3 green onions, thinly sliced
1/2 acorn or butternut squash, peeled or cut into 1” chunks
1 cup fresh (2 ears) or frozen corn kernels
1 cup canned white beans
1/4 teaspoon thyme
1/2 cup milk
1/2 cup water
1 square vegetable bouillon
Cook green onions and squash in butter in a large saucepan for 5 minutes over medium period. Stir in corn and beans. Add thyme. Add milk, water, and bouillon. Heat, stirring until mixture boils. Turn heat down to low, and simmer for 15 minutes. Season with salt and pepper, then ladle into bowls and serve.

 

[CharlesC]

I did a search and did find a recipe called that in what appears to be a teachers lesson plan but it was vegitarian so I doubt that is what you want. There is a good chance that the book is at a public library near you that you could copy it from. Looking agagin Maybe this is what you want.

Great Plains Stew Recipe:
Large saucepan
Wooden spoon
2 tablespoons butter
3 green onions, thinly sliced
1/2 acorn or butternut squash, peeled or cut into 1” chunks
1 cup fresh (2 ears) or frozen corn kernels
1 cup canned white beans
1/4 teaspoon thyme
1/2 cup milk
1/2 cup water
1 square vegetable bouillon
Cook green onions and squash in butter in a large saucepan for 5 minutes over medium period. Stir in corn and beans. Add thyme. Add milk, water, and bouillon. Heat, stirring until mixture boils. Turn heat down to low, and simmer for 15 minutes. Season with salt and pepper, then ladle into bowls and serve.

 

[CharlesC]

I did a search and did find a recipe called that in what appears to be a teachers lesson plan but it was vegitarian so I doubt that is what you want. There is a good chance that the book is at a public library near you that you could copy it from. Looking agagin Maybe this is what you want.

Great Plains Stew Recipe:
Large saucepan
Wooden spoon
2 tablespoons butter
3 green onions, thinly sliced
1/2 acorn or butternut squash, peeled or cut into 1” chunks
1 cup fresh (2 ears) or frozen corn kernels
1 cup canned white beans
1/4 teaspoon thyme
1/2 cup milk
1/2 cup water
1 square vegetable bouillon
Cook green onions and squash in butter in a large saucepan for 5 minutes over medium period. Stir in corn and beans. Add thyme. Add milk, water, and bouillon. Heat, stirring until mixture boils. Turn heat down to low, and simmer for 15 minutes. Season with salt and pepper, then ladle into bowls and serve.

 

[CharlesC]

I did a search and did find a recipe called that in what appears to be a teachers lesson plan but it was vegitarian so I doubt that is what you want. There is a good chance that the book is at a public library near you that you could copy it from. Looking agagin Maybe this is what you want.

Great Plains Stew Recipe:
Large saucepan
Wooden spoon
2 tablespoons butter
3 green onions, thinly sliced
1/2 acorn or butternut squash, peeled or cut into 1” chunks
1 cup fresh (2 ears) or frozen corn kernels
1 cup canned white beans
1/4 teaspoon thyme
1/2 cup milk
1/2 cup water
1 square vegetable bouillon
Cook green onions and squash in butter in a large saucepan for 5 minutes over medium period. Stir in corn and beans. Add thyme. Add milk, water, and bouillon. Heat, stirring until mixture boils. Turn heat down to low, and simmer for 15 minutes. Season with salt and pepper, then ladle into bowls and serve.