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.
Bring a large pot of lightly salted water to a rapid boil.
Wash the okra thoroughly.
Put whole okra into rapidly boiling water and cook for 2 minutes.
Drain.
When okra is cool enough to handle, cut in thin slices and place in serving dishes, discarding the stems.
Serve topped with bonito flakes and a little soy sauce.
Select firm and medium size okra.
Pack whole into sterilized jars.
Add to each quart jar a head of dill and a bud of garlic (or two).
Make brine of water, vinegar and salt; bring to boiling point.
Pour hot brine over okra and seal.
Pickles are ready in 4 to 6 weeks.
Preheat oven to 425\u00b0F.
Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
Remove okra from oven, and immediately top with additional grated cheese.
Taste and season with additional salt and pepper, if necessary.
Makes four servings.
Wash and trim okra.
Fill hot pint jars firmly with whole okra, leaving 1/2-inch headspace.
Place 1 garlic clove in each jar.
Combine salt, dill seed, hot peppers, water and vinegar in large saucepan and bring to a boil.
Pour hot pickling solution over okra, leaving 1/2-inch headspace.
Remove air bubbles.
Wipe jar rims.
Adjust lids.
Process pints for 10 minutes in a boiling water bath.
Makes 8 or 9 pint jars.
bring 1 cup salted water to boil in saucepan. add okra, cover, cook for 10 minutes.
when okra is cooked, cool under cold running water, drain weel.
heat butter in frying pan, when hot add okra and parsley, mix well and add pine nuts.
cook 2 minutes over medium heat, season with salt and pepper.
sprinkle with lemon juice and serve.
Rinse okra pods in water to separate.
Pat dry.
Place okra in a single layer in a greased 9x9x1 3/4-inch baking pan.
Sprinkle with salt and pepper; dot with margarine.
Arrange bacon pieces over okra.
Cover pan tightly with aluminum foil.
Bake at 375 degrees for 1 hour.
Remove foil from pan and place under broiler until bacon is brown and crisp.
Sprinkle cheese over okra and replace foil over pan.
Bake 375 degrees for an additional 10 minutes.
Fill a large pot with water and bring to a rolling boil over high heat. Once the water is boiling, stir in the frozen okra and return to a boil. Cook the okra uncovered, about 8 minutes. Drain well in a colander set in the sink, but do not rinse. Trim the stems off the okra.
Place the trimmed okra, chile pepper, garlic, lemon juice, and salt into a food processor. Process until smooth, about 30 seconds. Season to taste.
Pour hot vinegar solution over okra, etc. in the jar.
Seal; do not crowd okra in the jar.
It takes at least three weeks to pickle and get crisp.
In boiling water, cook the meat, celery, onion and garlic for 30 minutes.
Add the tomatoes, succotash and okra.
Add seasonings, salt and pepper to taste.
Simmer on a medium heat for 30 minutes more.
Peel and cut potatoes into large cubes; cook until tender.
Add the juice; simmer for another 15 to 20 minutes. (You can add the juice at the same time as the potatoes, if desired.)
Serve over steamed rice.
Wash and cut okra into 3/4-inch pieces.
Chop onion and bell pepper.
Saute onion and pepper until tender in oil.
Add stewed tomatoes and Ro-Tel tomatoes; add okra.
Stew on low setting in skillet or cook in baking dish in oven until okra is tender.
Makes 4 to 6 servings.
Boil okra in salt water for 10 minutes; drain.
Fry bacon and remove from skillet, but retain for garnish.
Melt butter in medium frying pan.
Add whole okra pods and cook for 5 minutes, stirring occasionally.
Add remaining ingredients and mix lightly.
Cover and simmer until okra is tender (about 10 to 15 minutes).
s tender, wash okra and remove stems.
Add whole okra, salt, pepper
Trim stems off okra leaving caps on. Place dill seeds, pepper, and garlic in bottom of 1 qt. canning jar. Place pods of okra in jar. Bring vinegar, water, and salt to a hard boil; pour over okra. Seal jar while hot. Store at least 2 months before using.
Select small size okra; wash well, leaving small end of stem on.
Pack okra in clean sterilized jars.
Put a head of dill or dill seed with a bud of garlic in each jar.
Make brine of vinegar, water and salt.
Bring to a boil and pour over okra.
Seal.
Let set for 4 or 6 weeks.
Be sure no dill seeds are under lid when you seal it, or it will spoil.
Wash and dry okra with paper towel.
Cut in 1-inch pieces or use very small whole okra.
Salt and pepper to taste.
Place okra in plastic bag in which corn meal has been seasoned with your favorite herbs (Season-All, garlic powder).
Fry in deep skillet with shortening until golden crisp.
Drain.
If you use frozen okra, you will want to take
Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace.
Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.
Pour hot pickling solution over okra, leaving 1/2-inch headspace.
Adjust lids and process in water bath - 10 minutes for elevations up to 1000 feet, 15 minutes for 1000 to 6000 feet & 20 minutes for elevations > 6000 feet.
Bring all the ingredients to a boil. Pack okra into jar, cover okra with hot vinegar mixture, seal.\tLet stand 2 weeks before opening.