On Tue 15 Jul 2008 11:13:39a, Becca told us...

> Blinky the Shark wrote:
>> Bring on the mucus! And some butter.
>>
>> http://blinkynet.net/stuff/okra.jpg
>
> Boiled okra is good, fried okra is even better.
>
> http://www.flickr.com/photos/vintagechica/477755757/
>
> Becca
>
>
>

Another okra favorite of mine is corn, okra, and tomato soup...very basic,
but delicious.


* Exported from MasterCook *

Corn and Okra Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
96 Ounces Stewed Tomatoes
1 Pound Okra Pods
5 Cups Frozen Yellow Corn -- thawed
2 Teaspoons Salt
1 Teaspoon Black Pepper
2 Cups Water (or chicken or vegetable broth)

Pulse tomatoes, with juice, in food processor until pieces are no larger than
1/2 inch. Turn into 4-quart pot.

Pulse corn in food processor until slightly chopped. Add to tomatoes.

Remove cap and tail from okra and cut in 1/3 inch slices. Add to tomatoes
and corn.

Add salt and pepper to mixture.

Add water, stirring mixture gently to combine.

Slowly bring soup to a simmer and cook 15-20 minutes. Okra should be tender-
crisp. Do not overcook.

Soup may be thinned with additional water, if desired.

Soup may be frozen for long term storage.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 327 Calories; 2g Fat (4.9% calories
from fat); 12g Protein; 77g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;
1008mg Sodium. Exchanges: 2 1/2 Grain(Starch); 7 1/2 Vegetable; 0 Fat.

Serving Ideas : Serve with a wedge of hot, buttered cornbread.


Nutr. Assoc. : 0 0 0 0 0 0



--
Wayne Boatwright
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Tuesday, 07(VII)/15(XV)/08(MMVIII)
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Remember, we have to get the baby out
of the oven today.
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