| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 4 |
sl |
Thick bacon |
| 2/3 |
c |
Finely chopped onion |
| 1/2 |
c |
Finely chopped celery |
| 1/3 |
c |
Diced carrot |
| 2 1/2 |
c |
Thick sliced okra |
| 1 |
c |
Corn from cob (2 ears) |
| 1/2 |
c |
Water |
| 6 |
|
Fresh thyme sprigs |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Red pepper |
|
|
Rice, hot cooked |
| 1 |
md |
Tomato chopped |
| 2 |
|
Green onions chopped |
| 1 |
c |
(4oz) shredded sharp cheddar |
INSTRUCTIONS
Cook the bacon until crisp, remove from pan and crumble and set aside.
Saute the onion, celery and carrot in the bacon drippings until tender. Add
the okra. Add the corn, water, thyme, garlic and bay leaf. Cover and cook
on medium 10-12 mins until tender. remove from the heat and stir in the
bacon. Remove the bay leaf. Serve over the rice and sprinkle the tomato,
green onion and shredded cheddar on top.
Posted to FOODWINE Digest 21 November 96
Date: Thu, 21 Nov 1996 11:06:13 -0600
From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”