ix, rice, tomato soup, canned tomatoes and okra. Be sure to add
Cut the stems from the okra and slice.
Melt the butter in a pot and saute the okra, celery and bell pepper and onion until soft.
Add the tomatoes,paprika, black pepper and salt and stir well.
Add the boiling water and simmer for about 1 hour, until the vegetables are all tender.
Cooked left over chicken or other meat can be added to this soup.
In frying pan, brown ground beef and sausage with green pepper, celery and onion. (You can add celery here or with the mixed vegetables to simmer)
Drain.
Cook the diced potatoes so they are just about fork tender. (otherwise will be hard in the soup).
Combine V8 juice, beef broth, salt and soup starter in stock pot.
Start to simmer.
Add meat, mixed vegetables, okra, and potatoes.
Simmer for about an hour or longer until vegetables are tender.
Add salt to taste.
Enjoy.
dd 4 cups of the okra to the skillet.
Fry
r applied separately, and some recipes use only one or the
ith a nylon scourer. If okra is young there is no
eat. Add celery, pineapple, tomato, okra, ginger, garlic and chilies; bring
Fry okra according to package direction. Cool to room temperature.
When okra is room temperature, gently stir in green onion, bell pepper, tomatoes and bacon.
In separate bowl, mix together sugar, vegetable oil and vinegar until well blended.
Pour dressing over okra mixture and gently toss to coat.
Chill to allow flavors to blend.
I don't salt my recipes, but feel free to add salt, if needed to taste.
oil.
Add the frozen okra and stir.
Cover the
In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender.
Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes.
Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.
Use 2-quart saucepan.
Cook ham, beef or chicken until almost done.
Add celery, onions, stewed tomatoes, corn and sugar.
Steam about 15 minutes.
Drop whole okra on top of stew and bring to a boil (add a little water if necessary).
Turn flame low, cover and steam 10 minutes.
Serve with rice or as side dish.
Also can be served as stew by adding an extra pint of water before bringing to a boil.
As with all recipes, nothing brings out the taste like a little TLC while preparing and serving.
f butter.
Add the okra, season with salt and pepper
Clean and slice okra, and sprinkle with salt and
In a large stock pot, combine the soup bones, onion and 2 quarts of water and bring to a boil over high heat.
Reduce to moderate heat, cover and simmer for two hours.
Remove the soup bones, dice the meat, discard the bones and return meat to the pot.
In a small skillet or in the microwave, extract and discard excess fat from bacon bits.
Stir in the okra, tomatoes, bacon, bay leaf, salt and pepper.
Bring to a boil, reduce heat and simmer for 2 hours.
Discard the bay leaf.
Serves 8.
hours). Stir okra and parsley into soup and continue cooking for
acon drippings until tender. Add okra and tomatoes, stir to blend
vegetables, pepper, tomatoes, peppercorns, salt, soup mix, rice, parsley and celery
Barely cover ham, beef and bones with water and cook until tender.
Skim off fat if necessary.
Add butter beans, tomatoes, salt and pepper.
When beans are half cooked, add okra.
Add corn during last 15 minutes of cooking.
If necessary, add more water. This makes a hearty, thick soup.
Serve over rice or with biscuits or cornbread.
In a 10-inch nonstick skillet, heat the oil over medium-high heat.
Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
Stir in remaining ingredeints except for the okra.
Heat to boiling, reduce heat; cover and simmer until rice is tender.
Add the okra, cover and simmer 10 minutes longer or until okra is tender.
Remove bay leaf and serve.
Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with non-stick cooking spray.
Combine corn meal, salt and pepper.
Wash okra; drain.
Trim ends and cut into 1/2 inch slices.
Dredge in corn meal mixture to coat well.
Okra should be moist in order for corn meal to adhere.
If necessary, rinse okra again in water before dredging.
Spread okra in a single layer in prepared pan.
Bake for 30 to 40 minutes or until crisp, stirring occasionally.