| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Ripe tomatoes |
| 1 |
lb |
Okra |
| 1 |
c |
Diced onion |
| 1/4 |
c |
Butter |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Cut stem from the tomatoes. To peel, place tomatoes one at a time in
boiling water for 15 seconds; remove from water, and pull off the peel.
Slice peeled tomatoes; set aside. Trim stem from okra, and cut in
bite-sized pieces. In a saucepan over medium heat, combine tomatoes, okra,
onion, butter, salt and pepper. Bring mixture to a boil. Reduce heat, and
simmer, uncovered, 30 to 40 minutes or until some of the liquid has
evaporated, leaving a thickened sauce. Makes 6 servings. MasterCook
formatted by Ethel Snyder.
Recipe by: GRIT -- APRIL 6, 1997 Posted to MC-Recipe Digest V1 #641 by
essie49@juno.com (Ethel R Snyder) on Jun 10, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”