Ingredients:
| 8 1/3 |
Medium |
Onion -- chopped |
| 4 1/8 |
Medium |
Green pepper -- diced |
| 16 2/3 |
Medium |
Ribs Celery -- diced |
| 8 1/3 |
clove |
Garlic clove -- minced |
| 8 1/3 |
pounds |
Okra, sliced, fresh -- frozen |
| 8 1/3 |
pounds |
Tomatoes, fresh -- or canned |
| 1 |
gallon |
Corn, fresh, frozen -- canned |
| 2 3/4 |
tablespoons |
Vegetable Bouillon granules |
| 1 |
quart |
White Grape Juice |
| 1 |
quart |
Water |
| 2 1/8 |
teaspoons |
Tabasco sauce |
| 2 1/8 |
teaspoons |
Paprika |
| 1 |
cup |
Fresh chopped parsley |
| 1/2 |
cup |
Basil or Rosemary -- minced |
| 1 |
spray |
vegetable coating spray |
|
Preparation:
Method: In a large heavy stew pot, place bouillon and 1/2 C white grape
juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
Add other ingredients, cook over low heat, stirring occasionally to keep from
sticking to bottom. Cover and simmer gently until corn and okra are done. (or
simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining
corn off the cob. Four ears will make about two cups. If you use dried
herbs, rub them with the palms of your hands before adding to the pot, this
releases their aroma and goodness. |
