Sauteed Okra Tomatoes& Corn

* 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.



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