*  Exported from  MasterCook  *

                       SAUTEED OKRA TOMATOES & CORN

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Okra, stems and tips
                        -removed
   3       lb           Tomatoes, skinned and seeded
   8                    Ears fresh corn
                        -OR
   4       c            Frozen corn kernels
   2       tb           Unsalted butter
   2       tb           Safflower oil
   4       c            Onions, coarsely chopped
   1       tb           Salt or to taste
                        Freshly ground pepper

  This classic Southern combination is from "Lee
  Bailey's Country Weekends" (Clarkson Potter).
  
  1. Cut okra into 1/4" rounds, discarding tops. There
  should be about 6 cups.
  
  2. Put tomatoes in stainless or enameled pan and cook
  slowly for half an hour. Do not scorch. Drain any
  liquid. There should be about 2 cups.
  
  3. Cut corn from cob with sharp knife or defrost
  frozen corn.
  
  4. Heat butter and oil in a skillet. Add okra and
  onions. Cook until onions are wilted and okra has
  begun to brown at edges, 10-15 minutes. Turn often,
  add reduced tomatoes and salt, and cook 5 minutes.
  
  5. Add corn and cook 3-4 minutes. Season to taste.
 


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