Boiled okra and boiled onions recipes



Wash and cut off the ends of young pods, cover with boiling salted water
and cook about twenty minutes, until tender. Drain, add cream (a scant
cup to a quart of okra), a tablespoon of butter, and salt and pepper to
taste. Another way of stewing is to cook it with tomatoes. To a pint of
okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
sliced, and one medium-sized onion. Stew slowly for an hour, adding one
tablespoon of butter, a scant teaspoon of salt and pepper to season. No
water will be required, the tomato juice sufficing. In the West Indies
lemon juice and cayenne are also added to stewed okra.


Peel the onions and cut off the roots; drop each into cold water as soon
as it is peeled. When all are ready, drain and put in a saucepan well
covered with boiling water, adding a teaspoon of salt for every quart of
water. Boil rapidly for ten minutes with the cover partly off; drain and
return to the fire with fresh water. Simmer until tender; add pepper and
butter and serve, or omit the butter and pepper and pour a cream sauce
over the onions.

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