Cook okra according to package directions.
Drain.
Cook onion and green pepper in oil until tender, but not brown.
Blend in sugar, flour and seasonings.
Add tomatoes and okra.
Cook over low heat until vegetables are hot through, stirring as little as possible.
Makes 4 servings.
Remove tips and stem ends from okra.
Cut okra into 1/4 inch slices; set aside.
Coat a medium saucepan with cooking spray. Place over medium heat until hot.
Add onions and bell pepper; cook 2 minutes, stirring constantly.
Add okra, tomatoes and remaining ingredients.
Cover and cook over medium-low heat 15 minutes or until okra is tender, stirring occasionally.
Yield:
3 servings (serving size 1 cup).
Fry
bacon
until
crisp;
drain and reserve drippings. Cook okra
in bacon drippings. Add green peppers and onions to okra. Stir in tomatoes and cooked bacon; add salt and pepper. Cover skillet and cook about 15 minutes.
Serves 8.
venly with 1 teaspoon salt and pepper.
Add chicken to
Saut onion in oil in Dutch oven 5 minutes or until tender. Stir in tomatoes and remaining ingredients. Reduce heat and cook, stirring often, 10 minutes or until okra is tender.
Fry bacon until crisp. Remove bacon and cook okra in bacon drippings. Stir in tomatoes and cooked bacon. Add salt and pepper. Cover skillet and cook an additional 15 minutes. Yield: 8 servings.
Combine eggplant, onion, tomatoes and okra; season with salt and pepper.
Cook 30 minutes.
Sprinkle with parsley.
Serves 4 to 6.
Brown together ground beef, garlic salt and onion.
Drain, put in crock-pot.
Add vegetables: Veg-All that has been drained, stewed tomatoes and okra.
Let simmer for 4 to 5 hours.
rippings. Add tomatoes, salt and pepper to the onions and continue to cook
To prepare sauteed tomatoes and shallots:.
Heat oil
re to scrape the bottom and corners of the pot
br>Cook onion, pepper, celery and garlic in cooker, stirring, until
onstick Dutch oven, place oil and heat over medium temperature.
Chop onion, red or green peppers, peel and chop tomatoes and slice the okra.
Heat oil and butter in heavy nonstick skillet. Add onion and pepper.
Cook over medium heat until onion is soft but not brown.
Add tomatoes and okra.
Stir well.
Add salt and pepper to taste.
Cover and simmer 15 to 20 minutes or until okra is tender.
Remove tip and stem ends from okra; cut okra into 1/4-inch slices and set aside.
Coat a medium saucepan with vegetable cooking spray and place over medium heat until hot.
Add onion and bell pepper; cook 2 minutes, stirring constantly.
Add okra, tomato and remaining ingredients.
Cover and cook over medium-low heat 15 minutes or until okra is tender, stirring occasionally.
Put drippings in a skillet with onions.
Slice okra 1/4 inch thick on top of onions.
Cover and simmer until onion is soft. Slide onions and okra to one side of skillet (to preserve color of okra) and place tomatoes in other half of skillet.
Continue to simmer, covered, until okra is tender.
Fold tomatoes and okra together gently and season to taste.
Heat oil in large saucepan and cook chicken, in batches, until browned. Remove from pan. Cook onion and garlic in same pan, stirring, until onion softens. Add tomato paste and cayenne pepper and cook, stirring, 1 min. Return chicken to pan along with tomato puree, stock and 1 cup water. Bring to a boil. Reduce heat and simmer, covered, 40 mins. Add okra and simmer, uncovered, 15 mins or until chicken is cooked through and okra is tender. Season to taste and serve.
Brown meat in oil, then add a small amount of water.
Cover and allow to simmer until almost tender (15 to 20 minutes).
Add okra and garlic to the meat and simmer for another 15 minutes.
Peel tomatoes and whirl in blender, then add to meat and okra.
Add salt, pepper and lemon juice.
Cook on low heat until okra is tender and sauce is set.
Chicken or beef can be used instead of lamb.
Serve over rice.
Cook okra according to package directions; drain.
Cook onion and bell pepper in oil until tender.
Add seasoning, okra and tomatoes.
Cook on low heat until bubbly.
Wah and clean the okra.
Saute onion until tender.
Add okra, garlic, sauce, and tomatoes.
Stir to blend.
Cover, reduce to a simmer.
Simmer for about an hour, or until okra is nice and tender, stirring as needed. Stir slowly, because the okra will fall apart.
Season to taste.
Optional, sprinkle diced bacon on top before serving.