Using Okra (4) Collection
okra soup 
chicken and okra gumbo 
okra and shrimp 
fried okra 
scalloped okra and corn 
request from: "gilda dennis" <> 
i love okra and would like more recipe for using my favorite vegetable. 
i love husband does not.....but i make it for myself anyway. 
everything you ever wanted to know about okra. 
okra is indigenous to africa , and was brought to the united states and 
the west indies by african slaves some 3 centuries ago. since then okra 
has become a popular food vegetable, especially amongst african americans 
in the southern united states. okra is a member of the mallow family and 
is closely related to the hibiscus and cotton plants, it bears large 
yellow flowers and is sometimes planted in flower gardens for the display 
of yellow flowers it produces. okra is available fresh during most of the 
year in the southern states, and is generally obtainable from may to 
october in other areas. (it is of course available throughout the year in 
africa.) okra can also be obtained frozen, canned and pickled. it is 
imperative that fresh okra is picked young. after the pod is more than 8 
days old it becomes almost useless for cooking. if you buy fresh okra you 
should get young pods without any signs of bruising. the okra pods should 
be tender but not soft. you shouldn't buy pods if they are any longer than 
4 inches, as this is a sign that they have been left too long before 
picking. you should prepare okra as soon as possible after it has been 
picked. however, if necessary you may store the okra pods in a 
refrigerator after first placing them in a paper bag or wrapping in an 
absorbent paper towel. do not attempt to keep them in closed plastic bags 
or containers as the pods will weep and become messy. do not keep fresh 
okra for more than 3 days under refrigeration. okra is a mucilaginous 
plant as such it gives off a slippery/sticky substance when cut. this 
substance gives okra it's thickening properties. this is why it is so 
useful in soups and stews. however, when used raw or as a vegetable it 
shouldn't be cut into too small pieces, as the more it is cut, the 
stickier it becomes. okra is used raw, pickled or cooked on it's own and 
compliments tomatoes, onions, eggplant, corn and peppers. many people 
prefer to eat okra fried or breaded as this reduces it's slipperiness. in 
many african dialects the word for okra sounds similar to gumbo. in 
tshiluna it is called ki-ngumbo. the portuguese though that quillobo, 
another word for okra, sounded like quingombo. this is the reason that 
okra is often referred to as gumbo. in the united states it is far more 
common. to refer to dishes which contain okra as gumbo's. in fact, 
technically you shouldn't call a dish which doesn't contain okra a gumbo. 
mmmmm----- recipe via meal-master (tm) v7.07 
title: cheese-puff potatoes 
categories: baby food, potatoes, cheese 
servings: 2 
  baked potato (scrubbed, -pierced with a fork and
  baked 3/4 - 1 hour at 450 f)
1/2 tsp  butter (optional)
1 Tbsp  shredded mild cheese*
1 tsp  wheat germ
from "baby's first helpings" by chris casson madden isbn: 0-385-19143-x 
when you're cooking baked potatoes for yourself, throw an extra one in the 
oven to make this for baby. and, if you have a baby who is allergic to 
eggs, just skip the eggs and double the amount of milk. 
scoop potato out and mash in a bowl. whip egg in a separate bowl and add 
to potato mixture. beat in butter, milk, cheese and add wheat germ. 
carefully spoon back into potato shell, and fold a small piece of foil 
around bottom of potato to prevent leakage. 
place in preheated, 350 o oven for 15 minutes. 
to make ahead, cover and refrigerate without baking. when ready to serve, 
place uncovered potato in 350 o oven for 20 minutes. 
*for older babies 
serves 2-4 
old magic 1 
--okra soup 
here we use the thickening capabilities of okra to make a thick soup. 
1 lb.  young okra pods
2 large  tomatoes
1 cup  corn
2 cup  water (chicken or beef stock may be substituted)
2 slice  bacon
1   lemon
  salt and pepper for seasoning, to taste
top and tail the okra pods, i.e. cut off the ends. cut the pods into 
approximately 1/4 inch rounds. pop the tomatoes into boiling water and 
leave for about 30 to 60 seconds. remove from the water and peel. chop the 
tomatoes dice the bacon. fry until crispy. boil the corn until soft and 
tender. place all the ingredients in a saucepan and bring to the boil. 
reduce the heat and simmer for about 15 minutes, until the okra is tender 
note, the fat obtained from frying the bacon should also be used, as this 
will enhance the soup's flavor. 
fried okra 
many people prefer fried okra as it helps get rid of the stickiness. 
1 lb.  young okra pods
1/2 cup  cornmeal
1 Tbsp  salt.
2 pint  ice water
  oil for frying
  salt and pepper for seasoning, to taste
  top and tail the okra pods, i.e. cut off the ends.
  cut the pods into approximately 1/4 inch rounds.
  place the sliced okra into a glass or stainless steel bowl and sprinkle
  salt liberally over the pods.
cover the pods with the iced water, making sure that all the slices are 
under water. place the bowl containing the okra and water in a 
refrigerator and leave for 2 or more hours. remove the bowl from the 
refrigerator and drain off the salt water. season the cornmeal with the 
salt and pepper place the sliced okra together with the seasoned cornmeal 
in a large plastic bag and shake until the okra is well coated with the 
cornmeal. heat some oil (1/2 inch deep) in a frying pan until it begins to 
shimmer. place the okra in the pan and fry until crisp and brown. remove 
the okra from the oil, using a slotted spoon and drain on paper towels. 
serve hot as a side dish 
chicken and okra gumbo 
a really authentic gumbo 
this chicken and okra gumbo is easy to make and well worth the effort. 
3-1/2 lb.  frying chicken
1 lb.  young okra pods
10 oz.  corn kernels
1 lb.  smoked sausage
8 slice  bacon
16 oz.  can tomato puree
4 clove  garlic
4 large  tomatoes
3 large  onions
2   green bell peppers
2 stalk  of celery with leaves
1 tsp  salt
1 tsp  dried thyme
top and tail the okra pods, i.e. cut off the ends. cut the pods into 
approximately 1/4 inch rounds.slice the sausage into 1/4 inch rounds chop 
the bacon finely mince the garlic pop the tomatoes into boiling water for 
30 seconds, remove, peel and chop. peel the onions and chop 2 onions 
coarsely. cut the remaining onion into quarters seed the bell pepper and 
chop coarsely cut the leaves from the celery and place to one side, chop 
the celery stalks place the chicken, the celery leaves, the quartered 
onion and salt into a dutch oven, with sufficient water to cover the solid 
ingredients. bring to the boil, cover with lid and reduce the heat simmer 
for approximately 45 minutes, until the chicken is tender to a fork. 
remove the chicken, reserve the broth after discarding the onion quarters 
and celery leaves. skin and debone the chicken. cut into small, bite sized 
pieces. reserve. cook the bacon and sausage in the dutch oven, over medium 
heat, until the bacon becomes very crispy. remove the bacon and sausage 
from the dutch oven, but leave one to two tablespoons of bacon/sausage 
dripping in the oven. crumble the bacon and set aside with the sausage. 
add the chopped onion, green pepper, celery and minced garlic to the 
dripping in the dutch oven and cook over medium heat, stirring constantly, 
until the vegetables become tender. add the chicken, reserved broth, 
bacon, sausage, tomatoes, tomato puree, okra, corn and thyme to the dutch 
oven. bring to the boil, reduce the heat and simmer uncovered for 
approximately 90 minutes. 
okra and shrimp 
okra and shrimp compliment each other in this recipe 
this okra and shrimp recipe should be served over rice. 
1 lb.  young okra pods
1 lb.  shrimp
4 large  tomatoes
1   onion
1   green bell pepper
1/2 cup  white wine
6 Tbsp  vegetable oil (preferably olive but sunflower will do)
2 Tbsp  lemon juice
2 Tbsp  parsley, finely chopped
  salt and pepper for seasoning, to taste
top and tail the okra pods, i.e. cut off the ends. cut the pods into 
approximately 1/4 inch rounds. peel and devein the shrimp. pop the 
tomatoes into boiling water for 30 seconds, remove, peel and chop. peel 
the onions and chop coarsely seed the bell pepper and chop coarsely heat 
the oil in a large skillet until it begins to shimmer. place the onion and 
bell pepper in the skillet and saute until the onion becomes translucent. 
add all the other ingredients, except the shrimp and bring to the boil, 
reduce the heat immediately and simmer until the tomatoes are soft and 
done. stir occasionally add the shrimp and continue cooking for about 4 
minutes until the shrimp becomes opaque. serve hot over hot rice. this 
dish is ideal served over yellow raisin rice 
scalloped okra and corn 
best of the best from georgia 
quail ridge press 
1   14 oz can cut okra (may use fresh or frozen) -- drained
4 Tbsp  butter -- divided
1   15 oz can corn -- drained
2 Tbsp  flour
1 cup  milk
1/2 lb.  cheddar cheese -- sharp
1 cup  dry bread crumbs
stir-fry okra in 2 tablespoons butter for 10 minutes. place in baking dish 
alternating layers with drained corn. make a white sauce by melting 
remaining butter in a saucepan over low heat and blending in flour. milk 
should be added all at once, cooking quickly and stirring constantly. 
cheese is stirred in until blended. pour this mixture over vegetables, and 
cover with crumbs topped with dots of butter. bake at 350 degrees for 
approximately 45 minutes until the casserole is heated through and the 
crumbs are brown. 6 to 8 servings. 
from me to you 
linda in tennessee 
(ID: 6713) Mirror: Wed, Aug 4, 2004

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