Recipe - Sauteed Okra Tomatoes And Corn

2 pound Okra, stems and tips
removed
3 pound Tomatoes, skinned and seeded
8 Ears fresh corn
OR
4 cup Frozen corn kernels
2 tablespoon Unsalted butter
2 tablespoon Safflower oil
4 cup Onions, coarsely chopped
1 tablespoon 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, 1015 minutes.
Turn often, add reduced tomatoes and salt, and cook 5 minutes.

5. Add corn and cook 34 minutes. Season to taste.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip