Recipe - Baked Vegetable Gumbo Creole

1 pound Okra, cut or sliced up diagonally
20 ounce Frozen okra, cut or sliced up
Boiling salted water
1 Celery rib, cut or sliced up diagonal
2 Bell peppers, cut in strips
20 ounce Frozen lima beans
8 Ears fresh corn kernels
20 ounce Frozen corn, thawed
Margarine
Bread crumbs
1 small Onion,chopped
4 Ripe tomatoes, cut or sliced up
2 Serrano chiles,thinly cut or sliced up
1 teaspoon Chopped fresh basil
One half teaspoon Dried basil,crumbled
Salt to taste
Black pepper to taste

Cook fresh okra briefly in boiling salted water; drain. Blanch celery in
boiling salted water. Add bell peppers and lima beans and cook until just
tender; during last 30 seconds, add corn (do not overcook), then drain
vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a
layer of cornbean mixture and okra. Combine onion, tomatoes and basil;
spoon layer of oniontomato mixture over bottom layer in dish. Sprinkle
with chiles and season with salt and pepper. Dot with margarine and
sprinkle with bread crumbs. Repeat layering until casserole is filled. Top
with a layer of okra that has been dipped in crumbs and lightly sauteed.
Bake uncovered in preheated 300F for 1 hour. NOTE: This can be baked in the
morning and reheated slowly before serving. It tastes even better the
second day.