Recipe - Elaines Black-Eyed Peas And Okra

2 cup BlackEyed Peas With Snaps,
cooked
One half cup Liquid From Peas
1 md Onion, thinly cut or sliced up
1 md Tomato, peeled and cut or sliced up
2 cup Frozen Cut Up Okra, defr
Salt And Pepper, to taste

Layer ingredients in order in a 2 quart saucepan. Cook over low heat for
1015 minutes, until vegetables on top layers are steamed.

NOTES : From recipe introduction: "This tasty Texas recipe comes from out
Dripping Springs way." I like this one because I really like okra (not
many folks do :)) Lou Parris 12/96
Recipe by: Tastes and Tales from Texas, 1984, p. 122 Posted to MCRecipe
Digest V1 #613 by Bill Spalding billspa@icanect.net on May 15, 1997