| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Frozen okra |
| 1 |
cn |
(15 or 16-oz) chicken broth |
| 1 |
cn |
Campbell's chicken gumbo soup |
INSTRUCTIONS
Put in saucepan and simmer together a few minutes until okra is thawed and
tender. Serve over rice. There is some rice in the chicken gumbo soup, but
I usually fix extra in the electric rice cooker.
When we have fresh okra, I fix it the way my mother-in-law always did. I
slice it thin and stir-fry it in a little vegetable oil for about 10
minutes or until all the "slippery stuff" is fried out of it and it is
tender. I don't bread it. If it isn't tender enough by the time it is dried
out, I put it in the oven for a few minutes at 350 degrees to finish it
off.
Posted to TNT Recipes Digest by vergie1@juno.com (Vergie A Ewing) on Apr 3,
1998
A Message from our Provider:
“Find God. You were born to appreciate perfection”