Okra, Corn and Tomatoes Recipe
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From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic--creating a beautiful dish for family gatherings large or small.
Ingredients
- 4 slices bacon
- 1 cup coarsely chopped onion (1 large)
- 2 cups diced tomatoes (from 28-ounce can), undrained
- 2 cans Green Giant® whole kernel corn, drained (15.25 ounces each)
- 2 1/2 cups frozen cut okra (from 1-pound bag)
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon hot pepper sauce
- In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
- Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.
- High Altitude (3500-6500 ft): In step 2, increase simmer time to 8 to 10 minutes.
- Calories 170 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 550mg; Total Carbohydrate 26g (Dietary Fiber 4g, Sugars 7g); Protein 6g. Daily Values: Vitamin A 6%; Vitamin C 20%; Calcium 8%; Iron 10%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 2.
- Percent Daily Values are based on a 2,000 calorie diet
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