| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
3 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 3 |
c |
Frozen cut okra |
| 1 |
ts |
Vegetable oil |
| 1/2 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Chopped onion |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 14 1/2 |
oz |
No-salt-added whole tomatoes, (1 can) drained and chopped |
INSTRUCTIONS
Combine 4 cups water and okra in a medium saucepan; bring to a boil. Reduce
heat, and simmer, uncovered, 3 minutes. Drain and set aside.
Heat oil in saucepan over medium heat. Add bell pepper and onion; saute 3
minutes or until tender. Add okra, salt, pepper, and tomatoes; cook until
thoroughly heated. Yield: 3 servings (serving size: 1 cup).
Per serving: 83 Calories; 2g Fat (20% calories from fat); 3g Protein; 15g
Carbohydrate; 0mg Cholesterol; 213mg Sodium
NOTES : For a taste of the South, try this recipe from Hope Hailey, of
Starkville, Mississippi. She enjoys this dish all year, but especially in
the summer when she can substitute fresh produce for canned and frozen.
Recipe by: Cooking Light, Jan/Feb 1993, page 106
Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
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