| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Okra | 8 | Servings | |
INGREDIENTS
| 2 | lb | Okra, stems and tips removed |
| 3 | lb | Tomatoes, skinned and seeded |
| 8 | Ears fresh corn OR | |
| 4 | c | Frozen corn kernels |
| 2 | tb | Unsalted butter |
| 2 | tb | Safflower oil |
| 4 | c | Onions, coarsely chopped |
| 1 | tb | Salt or to taste |
| Freshly ground pepper |
INSTRUCTIONS
This classic Southern combination is from "Lee Bailey's Country Weekends" (Clarkson Potter). 1. Cut okra into 1/4" rounds, discarding tops. There should be about 6 cups. 2. Put tomatoes in stainless or enameled pan and cook slowly for half an hour. Do not scorch. Drain any liquid. There should be about 2 cups. 3. Cut corn from cob with sharp knife or defrost frozen corn. 4. Heat butter and oil in a skillet. Add okra and onions. Cook until onions are wilted and okra has begun to brown at edges, 10-15 minutes. Turn often, add reduced tomatoes and salt, and cook 5 minutes. 5. Add corn and cook 3-4 minutes. Season to taste. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”