Recipe - Creole Browned Okra

1 Onion, cut in half and
Thinly cut or sliced up
1 Green bell pepper,
Julienned
2 Ribs celery,julienned
2 cl Garlic,thinly cut or sliced up
1 Bay leaf
2 tablespoon Butter or margarine
1 cn (16 oz) tomatoes,including
Liquid
1 cup Tomato juice
4 teaspoon Worcestershire sauce
4 teaspoon Louisiana red hot sauce
2 teaspoon Paprika
1 One half tablespoon Cornstarch
4 English muffins, split in
Half
8 Hard cooked eggs, cut or sliced up

Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart
glass measure.Cover with vented plastic wrap.Microwave on high for 5
minutes. Drain liquid from tomatoes into a small bowl;set aside.Coarsely
chop tomatoes and add to vegetables in glass measure.Add tomato
juice,Worcestershire sauce,hot sauce and paprika;stir well.Cover again and
microwave on high for 5 minutes.Remove bay leaf. Using a small wire
whisk,blend cornstarch into reserved tomato liquid.Stir mixture into heated
sauce.Cover again.Stirring midway through cooking,microwave on high for 5
to 6 minutes or until sauce is bubbly hot and thickened. Toast muffins and
top with cut or sliced up eggs.Top with sauce;serve immediately.Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini