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Recipe Name: Baked Vegetable Gumbo Creole From Tony Burke Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

1 Pound(s) Fresh okra, diag. sliced
2 Frozen sliced okra, 10oz
Boiling salted water
1 Rib celery, diagonally sliced
2 Bell peppers, in strips
2 Frozen lima beans, 10oz
8 Ears fresh corn kernels
2 Frozen corn, thawed10oz
Butter or margarine
Bread crumbs
1 Small onion, chopped
4 Ripe tomatoes, sliced
2 Serrano chiles, thinly sliced
1 Teaspoon(s) Chopped fresh basil
1/2 Teaspoon(s) Dried basil, crumbled
Salt to taste
Black pepper to taste
1/2 Cup(s) Shredded Monterey Jack
Cook fresh okra briefly in boiling salted water; drain. Blanch celery
in boiling salted water. Add bell peppers and lima beans and cook
until just tender; during last 30 seconds, add corn (do not overcook),
then drain vegetables. Butter a large baking dish and sprinkle with
bread crumbs; add a layer of corn-bean mixture and okra. Combine
onion, tomatoes and basil; spoon layer of onion-tomato mixture over
bottom layer in dish. Sprinkle with chiles and season with salt and
pepper. Dot with butter and sprinkle with bread crumbs. Repeat
layering until casserole is filled. Top with a layer of okra that has
been dipped in crumbs and lightly sauteed in butter; sprinkle evenly
with shredded cheese if desired. Bake uncovered in preheated 300' over
for 1 hour. NOTE: This can be baked in the morning and reheated slowly
before serving. It tastes even better the second day. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 52
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 5mg
Sodium: 130.3mg
Potassium: 127.2mg
Carbohydrates: 7.2g
Fiber: 1.2g
Sugar: 1.8g
Protein: 2.4g

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