*  Exported from  MasterCook  *
 
                        SAUTEED OKRA TOMATOES & CORN
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Okra, stems and tips
                         -removed
    3       lb           Tomatoes, skinned and seeded
    8                    Ears fresh corn
                         -OR
    4       c            Frozen corn kernels
    2       tb           Unsalted butter
    2       tb           Safflower oil
    4       c            Onions, coarsely chopped
    1       tb           Salt or to taste
                         Freshly ground pepper
 
   This classic Southern combination is from “Lee
   Bailey’s Country Weekends” (Clarkson Potter).
   
   1. Cut okra into 1/4 rounds, discarding tops. There
   should be about 6 cups.
   
   2. Put tomatoes in stainless or enameled pan and cook
   slowly for half an hour. Do not scorch. Drain any
   liquid. There should be about 2 cups.
   
   3. Cut corn from cob with sharp knife or defrost
   frozen corn.
   
   4. Heat butter and oil in a skillet. Add okra and
   onions. Cook until onions are wilted and okra has
   begun to brown at edges, 10-15 minutes. Turn often,
   add reduced tomatoes and salt, and cook 5 minutes.
   
   5. Add corn and cook 3-4 minutes. Season to taste.
  
 
 
                    - - - - - - - - - - - - - - - - - -