Saute onion in bacon drippings until tender.
Add okra and cook 5 minutes, stirring occasionally.
Add remaining ingredients, stirring well.
Cover and simmer 15 to 20 minutes or until corn is tender.
Yields 6 servings.
Saute onions in margarine until tender.
Add okra and cook 5 minutes, stirring occasionally.
Add remaining ingredients; stir well.
Cover and simmer about 15 more minutes or until corn is tender.
Makes 6 servings.
Wash okra; blanch in 2 cups boiling water 1 minute or until crisp-tender.
Drain and rinse with cold water; cool.
Remove and discard ends.
Cut okra into 1/2 inch slices.
Place butter in a 2-quart casserole.
Microwave at High for 55 seconds or until melted.
Add sweet red peppers and green onions; cover tightly with heavy-duty plastic wrap.
Microwave at High for 1 1/2 to 2 minutes, or until vegetables are crisp-tender.
Add okra, corn, water, salt and pepper.
Cover tightly with heavy-duty plastic wrap.
Microwave at High for 3 minutes; stir well.
Cover; microwave at High for 7 to 9 minutes, or until corn is tender. Yields 6 servings.
Combine corn,tomatoes,avacados,onion, parsley, olive oil and lemon juice, season with kosher salt and pepper, set aside.
Preheat grill to medium, brush salmon filets lightly with olive oil, dust with creole seasoning.
Cook 4-5 minutes, turn and cook another 4 minute (cook time depends on thickness of filets).
Serve with corn,tomato avacado relish -- YUMMMMMMY.
and simmer. Then add tomato sauce and water. Let simmer
Rinse okra; drain and pat dry with
Cook and stir okra in 1 stick margarine in a large skillet over medium heat until tender.
Add corn and 2 tablespoons margarine. Cook uncovered until tender.
Stir in remaining ingredients.
Cook uncovered until tomatoes are hot.
Serve.
Place shrimp in mixing bowl and squeeze lime juice on top, trying to coat shrimp evenly.
Heat butter in a stock pot and saute the green pepper with shallots or chives for 2 to 3 minutes. Mix in corn, okra, tomatoes, tomato paste, thyme, bay leaf and chili pepper. Season with salt and pepper and simmer for 10 minutes.
Add the shrimp, return to a boil and simmer for another 5 minutes. Remove bay leaf and chili before serving.
Cook okra and tomatoes with salt, pepper and oil in a boiler. Have the corn meal mixed with hot water in a bowl ahead of time so that the meal will be dissolved.
When the okra and tomatoes get done, thicken it with the corn meal.
et aside.
Toss the okra with the cornmeal in a
Cook bacon in Dutch oven until crisp; remove bacon to a paper towel. Cook okra, water, tomato, corn, onion and seasonings in bacon drippings over medium heat for 5 minutes. Reduce to low. Cover and simmer 15 minutes or until vegetables are tender. Serve over rice and top with crumbled bacon.
Saute onions and add okra. Cook until okra seems well blended (about 10 minutes). Add tomatoes.
Can use two 28 ounce cans of tomatoes. Stir in and simmer until okra is done.
(A small amount of flour can be added to thicken, if desired.)
Serve with hot corn bread.
Heat shortening in a large skillet.
Add okra; saute until tender.
Add tomatoes and corn; simmer for 5 minutes.
Add sausage, salt and pepper; stir well.
Simmer for 10 to 15 minutes. May be eaten over rice or alone.
tems, and dry.
Sprinkle okra with oil and place under
Heat oven to 375\u00b0.
Melt 3 tablespoons margarine in saucepan over moderately low heat.
Add onions and green peppers; cook 5 minutes until almost tender.
Blend in cornstarch.
Gradually add tomatoes, mixing well.
Cook, stirring until thickened.
Remove from heat and add sugar, salt and pepper.
Combine okra, corn and tomato mixture.
Pour into 2-quart casserole.
Mix 2 tablespoons melted margarine, bread crumbs and parsley.
Sprinkle over vegetables.
Bake 30 minutes.
Prepare okra as directed.
Fry bacon until crispy.
Remove bacon and reserve grease.
In a medium size pot, stir okra, corn, onion, salt and red pepper sauce into reserved bacon grease. Cover and cook over medium heat until corn is tender.
Stir in tomatoes; simmer for a while longer.
Stir in bacon.
Simmer an additional 4 minutes.
Sprinkle fresh pepper over vegetables.
Slightly brown onions, okra and bell pepper.
Keep stirring; add corn and tomatoes.
Cook for 10 minutes or until fresh corn is tender.
Serves 6.
Heat the oil and saute the onion until soft.
Add the garlic; cook for 5 minutes.
Stir in the coriander.
Add the okra and stir until coated.
Cook the okra for 2 minutes.
Stir in the tomato paste.
Add the tomatoes; bring to a boil.
Season to taste with salt and pepper, then add the water.
Return to a boil; cover, reduce the heat and simmer gently for 45 to 50 minutes, checking that there is sufficient water.
Add the lemon juice and cook for 10 minutes more or until the okra is tender.
Serve.
Remove and discard stem ends from okra.
Cut each pod into 4 slices.
Cut kernels from ears of corn.
Peel and slice tomatoes. In a heavy skillet, saute onion in oil.
Remove from skillet. Saute okra until browned.
Add tomatoes, onion, green pepper, all seasonings and water.
Bring to a boil.
Reduce heat and simmer 15 minutes.
Add corn and simmer until tender.
Serves 6.