| 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
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