| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Cajun |
Add, Okra, Beans, Side dishes |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Okra |
| 1 |
tb |
Vegetable oil; may be doubled |
| 1 |
c |
Sliced onion |
| 1 |
c |
Niblet corn |
| 1 |
c |
Cut chinese long beans; or equivalent |
| 1 |
|
Colorful bell pepper; cored and chopped |
| 3 |
lg |
Tomatoes; diced |
| 2 |
ts |
Fresh thyme leaves |
| 2 |
ts |
Fresh oregano |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper; or less to taste |
INSTRUCTIONS
Wash okra; pat dry with paper towels. Trim off stems and caps; slice
1/4-inch thick. In a large skillet, heat oil. Saute okra with onion, corn
and bell pepper about 5 minutes. Stir in tomatoes thyme oregano, paprika,
salt and cayenne pepper. Cook and stir 3 to 5 minutes or until vegetables
are tender. Makes 4 to 6 servings. Preparation time: 15 minutes.
Notes: Serve this colorful medley in steamed bellpepper shells, or in a
wide bowl to show of the color. (International Produce Cookbook and Guide
(HPBooks 1989) Marlene Brown)
Recipe by: Marlene Brown (HPBooks 1989) Produce
Posted to Digest eat-lf.v097.n325 by KitPATh <phannema@wizard.ucr.edu> on
Dec 24, 1997
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