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This is another one
of those things my Mom did in great quantities. We would put up
bushels and bushels of the stuff. This is one of those vegetables
that you start with huge amount and end up with a very small
amount.
12 Cups Okra
(about 3 pounds or so, cut thin, ¼" thick)*
2 Medium Onions (chopped fine)
¼ Cup Oil
1-10 oz. can Rotel Diced Tomatoes & Green Chilies (use
tomato sauce if you don't want the seasoning)
Salt
Put all ingredients except salt in a 4 - 6 quart heavy pot. You
can cook it on top of the stove or in the oven. Originally it was
done on top, but some smart cook had other things to do and threw
the pot in the oven, which is slower, but you don't have to watch
it as close. Cooking times vary, depending on the sliminess
of the okra. I like to cook mine until it has lost its sliminess.
This will take 3 - 4 hours on top of the stove on a medium heat.
In a 325 degree oven it may take 6 hours.
On top of the
stove, stir often, DO NOT leave it to cook by its self, it will
scorch or burn. In the oven, you need to stir about every
half hour. I add salt the end of the cooking time. You know
the routine, add a little, stir, and taste until it is the flavor
you want. Mom always adds a little sugar to fresh vegetables, she
says it brings out the flavor in the vegetable better.
After it is done, it can be frozen in bags or plastic containers.
I store in 2 cup portions in zip lock bags. That size is good for
serving as a side dish or in a gumbo or rice dressing.
* NOTE: Fresh Okra needs to be washed in clear water, wiped dry,
the ends cut off (only about ¼" off each end) and sliced.
The okra will get hard and not usable if left in the refrigerator
for a couple of
days. Over night is ok, just wet paper towels and drape over the
okra and cover that with plastic wrap.
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