Recipe - Stewed Tomatoes And Okra

4 cup Water
3 cup Frozen cut okra
1 teaspoon Vegetable oil
One half cup Chopped green bell pepper
One fourth cup Chopped onion
One fourth teaspoon Salt
One fourth teaspoon Pepper
14 One half ounce Nosaltadded whole
tomatoes, (1 can) drained
and chopped

Combine 4 cups water and okra in a medium saucepan; bring to a boil. Reduce
heat, and simmer, uncovered, 3 minutes. Drain and set aside.

Heat oil in saucepan over medium heat. Add bell pepper and onion; saute 3
minutes or until tender. Add okra, salt, pepper, and tomatoes; cook until
thoroughly heated. Yield: 3 servings (serving size: 1 cup).

Per serving: 83 Calories; 2g Fat (20% calories from fat); 3g Protein; 15g
Carbohydrate; 0mg Cholesterol; 213mg Sodium

NOTES : For a taste of the South, try this recipe from Hope Hailey, of
Starkville, Mississippi. She enjoys this dish all year, but especially in
the summer when she can substitute fresh produce for canned and frozen.

Recipe by: Cooking Light, Jan/Feb 1993, page 106

Posted to MCRecipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.