| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Ham bones -or- |
| 3 |
lg |
Ham hocks |
| 3 |
c |
Water |
| 1 1/2 |
lb |
Butter beans; fresh -or- |
| 2 |
cn |
(16-oz) butterbeans; drained |
| 2 |
tb |
Solid vegetable shortening |
| 1 |
tb |
Sugar |
| 1/2 |
lb |
Okra; washed, thinly sliced |
| 1 |
tb |
Salt |
| 2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
From: Wayne Pridgen <pridgen@pond.com>
Date: Thu, 16 May 1996 20:41:44 -465800
Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
1. Put the ham bone and water in a large saucepan. Cover and heat to
boiling. Reduce the heat to simmering and cook, covered, 45 minutes.
Remove the ham bone from the saucepan. Remove the meat from the bone,
finely shred it. and return both meat and bone to the pan.
2. Wash the butter beans and add them to the saucepan. Heat to simmering,
stir in the remaining ingredients, and simmer until the beans and okra are
tender, about 25 minutes (or less for canned beans) Discard the ham bone
and serve the beans hot.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #88
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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