Regional American Recipes
Southern Recipes
Smothered Okra
1/3 cup vegetable oil
2 pounds okra, washed under cool water, stemmed
and cut crosswise into 1/2-inch slices
3 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
2 (1 pound) cans whole tomatoes, crushed with their liquid
3 teaspoons salt
1/2 teaspoon cayenne
3/4 cup water or chicken broth
Heat the oven to 350 degree F.
Pour the oil into the bottom of a large roasting pot, not cast iron. Add the
remaining ingredients and stir to mix well. Cover the pot with a lid. Bake,
stirring occasionally, for 30 minutes.
Reduce the heat to 300 degrees F. Continue baking, with the lid on, for one
and half to two hours, or until the slime has disappeared. Bake, uncovered for
the last 15 minutes of the cooking time. The time will vary according to the
tenderness of the okra. Remove and cool completely before storing in freezer
containers.
This is excellent to serve as a side dish or to use as the base for okra
gumbo.
Makes 10 servings.
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