0
(0)
CATEGORY CUISINE TAG YIELD
Jewish 1 servings

INGREDIENTS

1/2 lb Onion; peeled & thinly sliced
1/2 lb Fresh okra; stem end trimmed or
1 lb Tomatoes; cut into wedges
10 oz Frozen okra; deforested in a sieve under warm running water
1/2 ts Kosher salt
1 tb Olive oil
1/4 c Fresh basil leaves; cut across into chiffonade
3 Clove garlic; peeled & smashed

INSTRUCTIONS

Place onion, garlic and oil in a 21/2 quart souffle dish or casserole with
a tightly fitted lid. Cook, uncovered , at 100% for 3 minutes in a 650-700
watt oven. Stir in tomatoes and okra. Cover tightly with microwave plastic
wrap or casserole lid. Cook for 6 minutes (if using frozen okra, cook for 4
minutes). If using plastic, prick to release steam. Leaving dish in oven,
uncover carefully. Cook, uncovered for 3 minutes. Remove from oven. Stir in
basil and salt and serve. Serves 6.
Posted to JEWISH-FOOD digest by "dogsmom@cinci.infi.net"
<dogsmom@cinci.infi.net> on Sep 8, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?