| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | cn | Nibblets yellow corn; liquid poured off |
| 2 | cn | Stewed tomatoes; (some folks like to pulse a time or two in food processor to have smaller chunks of tomato) |
| 1/2 | lb | To 1 lb. okra; (with the ends cut off and cut into small pieces) |
| 2 | Pieces of bacon | |
| 1 | sm | Onion; chopped |
| Margarine or butter | ||
| 2 | Cloves of garlic; crushed through garlic press | |
| Salt; (about a tsp.) and Pepper to taste | ||
| 1 | Little dashes of Louisiana hot sauce; (up to 2) |
INSTRUCTIONS
In a medium-sized pot, I usually use Teflon-coated, I begin rendering the grease from 2 pieces of bacon (low heat, don't brown bacon). In a small fry pan, I use approx. 2 tbsp. butter, melt the butter and saute the onion until almost clear and add the crushed garlic. Finish sauteing. After the grease is rendered from bacon, add the 2 cans stewed tomatoes, the corn, the okra, and the sauteed onions and garlic. Add approx. 1 tsp. of salt and sprinkle a little pepper to taste. Also, add 1 or 2 little dashes of Louisiana hot sauce. Bring to a boil over medium high heat. Turn down low and let simmer 30 to 40 minutes, or until okra is tender. I usually remove the bacon strips at this time before serving it up. It's yummy! Shortcut: I know in the South, they sell okra, corn and tomatoes canned together in the grocery store. Render grease from bacon. Add 2 or 3 cans of this mixture. I always still add a can of nibblets corn because we love corn! Add in onions and garlic, seasonings and continue as above. It really is great over white rice! Posted to TNT Recipes Digest by "Susan G. Ergle" <whizbang@bellsouth.net> on Mar 22, 1998
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