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CATEGORY CUISINE TAG YIELD
Grains Okra 8 Servings

INGREDIENTS

2 lb Okra, stems and tips
removed
3 lb Tomatoes, skinned and seeded
8 Ears fresh corn
OR
4 c Frozen corn kernels
2 T Unsalted butter
2 T Safflower oil
4 c Onions, coarsely chopped
1 T Salt or to taste
Freshly ground pepper

INSTRUCTIONS

This classic Southern combination is from "Lee Bailey's Country
Weekends" (Clarkson Potter).  Cut okra into 1/4" rounds, discarding
tops. There should be about 6  cups. Put tomatoes in stainless or
enameled pan and cook slowly for  half an hour. Do not scorch. Drain
any liquid. There should be about  2 cups. Cut corn from cob with sharp
knife or defrost frozen corn.  Heat butter and oil in a skillet. Add
okra and onions. Cook until  onions are wilted and okra has begun to
brown at edges, 10-15  minutes. Turn often, add reduced tomatoes and
salt, and cook 5  minutes. Add corn and cook 3-4 minutes. Season to
taste.  From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 7.6mg
Sodium: 1592.2mg
Potassium: 839.9mg
Carbohydrates: 38g
Fiber: 7.5g
Sugar: 13.2g
Protein: 6.2g


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