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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Syrian 4 -6 serving

INGREDIENTS

1 T Olive or vegetable oil
12 oz Fresh small okra, stem ends
and tips trimmed so as
not
to expose seeds -or-
1 10 oz frozen whole okra
thawed and patted dry
2/3 c Unsweetened prune juice
1 1/2 T Lemon juice, up to 2
1 T Tomato paste
1/8 t Salt
1/2 c Pitted prunes
1/2 c Dried apricots

INSTRUCTIONS

From: The Jewish Holiday Cookbook by Gloria Greene.  In large nonstick
skillet, over medium high heat, heat oil then saute  okra until it is
very lightly browned about 3-5 minutes.  Combine prune juice, lemon
juice, tomato paste, and salt and mix very  well. Pour the mixture over
the okra.  Distribute the prunes and apricots among the okra.  Bring
the liquid to a boil; then cover the skillet and lower the heat.
Simmer okra and fruit, stirring occasionally, for 20-30 minutes or
until tender and liquid has formed a thick rich glaze.  If necessary,
at the end of the cooking time remove the cover from the  skillet and
cook down the liquid, stirring often, until it forms a  glaze.  Posted
to JEWISH-FOOD digest by Rfmwinnie@aol.com on Sep 11, 1998,  converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 51
Total Fat: 6g
Cholesterol: 0mg
Sodium: 751.6mg
Potassium: 551.8mg
Carbohydrates: 24g
Fiber: 3.7g
Sugar: 10.5g
Protein: 5.8g


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