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OKRA AND TOMATOES

 

Mary Mac's Tea Room
by John Ferrell

Serves 4 to 6


INGREDIENTS

    • 1 (14½-ounce) can crushed tomatoes, undrained
    • 1 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1 tablespoon sugar
    • 2 tablespoons salted butter, melted, or strained bacon drippings
    • 1/2 pound okra, stemmed and cut into 1/4-inch slices
    • 2 teaspoons cornstarch (optional)
    • 2 teaspoons cold
    • water (optional)


DIRECTIONS

In a heavy saucepan, combine the tomatoes, salt, white pepper, sugar, and melted butter or bacon drippings.

Cook over medium-high heat for 10 minutes. Add the okra, reduce the heat, and simmer for 5 minutes. (To thicken the stew, mix together the cornstarch and cold water in a small bowl until smooth.

Add to the stew and bring to a boil, stirring until thickened to the desired consistency.)

Add additional salt and white pepper to taste.
 

 

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