Creole Okra, Fried Okra, Baked Stuffed Tomatoes

  • 1 16-pz. package frozen cut-up okra
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • ½ green pepper, chopped
  • 2 Tbsp. chopped fresh parsley
  • ¼ teas. dried thyme
  • ¼ teas. cayenne pepper
  • Salt and pepper to taste
  • 1 16-oz can diced tomatoes in juice

Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onions are translucent. Add the green pepper and cook and stir until pepper is tender. Drain the tomatoes and reserve the liquid. Pour the tomatoes into the skillet and season with the thyme, parsley, cayenne pepper and salt and pepper. Simmer this combination over medium heat for 5 minutes. Add the frozen okra and about one-half the reserved liquid from the tomatoes. (You want the tomato liquid to cover the bottom of the skillet) Cover skillet and cook mixture until okra is tender, about 15 minutes.

Fried Okra

  • 1 16-oz bag frozen cut-up okra
  • 1 ½ cups flour
  • 1 ½ cups cornmeal
  • 5 beaten eggs
  • Salt and pepper to taste
  • oil for frying

Mix the flour and cornmeal together with the salt and pepper. Dredge the okra in the beaten egg and then in the cornmeal and flour mixture. Heat about ¼ inch of cooking oil in a large skillet over medium heat. When oil is hot, place the okra in the skillet and fry until golden brown. Stir occasionally so all sides of the okra brown evenly. Drain the okra on paper towels.

Baked Stuffed Tomatoes

  • 3 slices bacon
  • 6 medium tomatoes
  • 1/3 cup celery, minced
  • ½ cup grated Parmesan cheese
  • 2 Tbsp. butter or margarine
  • ¼ cup water
  • 1 cup soft bread cubes
  • ¼ teas. pepper
  • ½ teas. salt

Preheat oven to 350 degrees F. Spray a shallow baking dish with cooking spray. In a medium skillet over medium heat cook the bacon until crisp. Remove bacon and drain on paper towels. Crumble the bacon and set aside. Wash the tomatoes and cut off the tops. Scoop out the pulp from the tomatoes and set aside. In a mixing bowl combine the tomato pulp, crumbled bacon, celery, pepper, bread cubes and salt.

Gently mix together and stir in one-half of the Parmesan cheese. Spoon this mixture into the cavities of the 6 tomatoes. Top the tomatoes with the remaining Parmesan cheese. Dot the top of each tomato with butter or margarine. Place the tomatoes upright in the prepared baking dish. Pour the water into the bottom of the baking dish. Place the baking dish in the preheated oven and bake for approximately 45 minutes.