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Fruits and Vegetables - Okra and Tomatoes

  • 2 tablespoons butter, margarine, or oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 pound medium tomatoes, peeled and quartered
  • 1 pound okra, cut into
  • 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried basil
  • 1 teaspoon flour

In a large skillet, melt butter over moderately low heat. Add onion, pepper, and celery; cook until tender. Add tomatoes and remaining ingredients. Cover and cook over low heat until okra is tender, about 15 minutes. Serve with pinto beans and cornbread.
Yield: Six servings.
Submitted By: Brenda Buntin
Marion Farmers Co-op
Number of Servings: 6
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