If using frozen okra, let thaw on a paper towel until all water runs out.
Thaw okra (if frozen) in bowl.
Combine flour, meal and pepper.
Cut in margarine until crumbly.
Dip okra in water (if using fresh okra).
Roll in mixture to coat.
Place on baking sheet; bake at 350\u00b0 for 20 minutes, or until golden brown.
Serve with toothpick with salt and catsup.
o boil.
Add the frozen okra and stir.
Cover the
If using fresh okra, trim away any tough stems.
If frozen okra is used
dd onion, bell pepper, clelery, okra, garlic, thyme, salt, and cayenne
he cooking time of the okra, place it in a microwave
Preheat oven to 450\u00b0F.
Toss the okra with olive oil to coat.
In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
Toss okra with spiced salt mixture.
Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
Serve immediately with lemon wedges (squeeze over each serving)!
Makes four servings.
n a large saucepan, mix okra, tomatoes with juice, onion, sugar
In a skillet, cook onion and green pepper in butter for about 5 minutes.
Stir in okra, tomatoes, salt, red pepper and black pepper.
Bring to boil.
Reduce heat.
Cover and simmer for 30 to 35 minutes for fresh okra, 15 minutes for frozen okra or until okra is tender.
Makes 6 servings.
ff tough stems.
If frozen okra is used, defrost and drain
Wash the fresh okra under cold running water and with a small sharp knife, scrape skin to remove fuzz on surface (frozen needs only to be defrosted and drained).
Pat dry with paper towels.
In a heavy 10 to 12-inch skillet, heat the oil over medium heat.
Add the onion and salt and stir for 7 or 8 minutes, or until brown. Add okra, cumin and pepper and continue to fry, stirring constantly, for 25 minutes or until okra is tender and liquid is gone.
(Frozen okra will be sticky.
Cook longer to dry up liquid.) Serves 4.
Heat the oil in a frying pan and add the frozen okra. Reduce heat to medium, cover and cook until the okra is thawed. (The thawing okra will add about half a cup of liquid to the pan. If it doesn't, then add some water, if needed.).
Add ginger, lemon zest and Shoyu, stir and cook uncovered until almost dry.
Add orange juice and honey. Stir frequently, turning okra to coat it well. Cook until sauce is reduced and has become sticky. Remove from heat and serve.
Peel and halve the onion lengthwise, then slice lengthwise into paper-thin slivers.
Heat ghee or butter in a heavy skillet over medium heat.
Add onions and salt.
Cook, stirring, until golden-brown, about 7-8 minutes.
Add okra, cumin and pepper.
Cook, lifting and turning vegetables, until okra is tender and most of the liquid has evaporated, about 25 minutes.
If frozen okra is used, it will be a bit sticky.
ny tough stems.
If frozen okra is used, defrost and drain
Season ground meat and place in a cast iron pot; add onions and brown; drain off excess grease. Add tomatoes, tomato sauce, and frozen okra. Add enough water to cover okra and simmer over medium heat until okra is tender. Add salt and pepper to taste. Serve over rice with a slice of cornbread. Lip smackin' good!
Saute onion in bacon drippings; add frozen okra.
Cover and cook 5 minutes or until unfrozen.
Add remaining ingredients except corn.
Stir together and cook on low, 35 to 45 minutes, stirring often.
Add corn last 10 minutes of cooking time.
Cook bacon slightly; saute onion and garlic with bacon until tender.
Add tomatoes, chicken base, sugar and pepper; stir well and let simmer for about 20 minutes; adjust seasoning if needed.
Meanwhile wash okra and remove fuzz, if using fresh okra, cut into pieces; add okra and simmer until okra is done, about 20 more minutes (less if using frozen), serve.
Boil water and add frozen okra for about 3 minutes to
/2 hours, of if using a pressure cooker about 30
ontainer to mix base.
Using water is good, but some