The General Wayne Inn’s Stewed Tomatoes With Okra
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | 14 1/2-ounce whole | |
| tomatoes in juice | ||
| 1 1/2 | T | Cornstarch |
| 1 | 7 1/2-ounce diced okra | |
| 1/4 | c | Sugar |
| 1 | ds | Salt |
| 6 | White bread, cubed |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm Place tomatoes with their juice in a saucepan. Remove 1/4 cup of juice and blend with cornstarch in a small saucepan; set aside. Drain okra (discard juice) and wash under cold water; let drain. Bring tomatoes with their remaining juice to a boil and add cornstarch mixture, stirring to incorporate. Reduce heat to medium-low and blend in sugar. Add salt, okra and bread cubes. Pour into a greased 1 1/2- to 2-quart baking dish and bake at 400 degrees for 20 minutes. Yield: 4 servings Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 292.3mg
Potassium: 1.4mg
Carbohydrates: 60.9g
Fiber: <1g
Sugar: 49.9g
Protein: <1g