Categories

Bean Okra Tomato Soup

Ingredients

1 c Beans, dried, navy, rinsed
6 c Water
1 Ham bone
2 lg Ripe tomatoes, peel and chop
1 lg Onion, chopped
3/4 lb Okra
Salt & pepper to taste

 

Instructions

In a kettle, dutch oven, etc. bring the beans and water to a boil; boil for
2 minutes. Remove from heat, cover and let stand for 1 hour. Add ham bone,
tomatoes, and onion. Bring to a boil, cover and simmer 1 to 1 1/2 hours or
until beans are tender. Add okra and simmer 15 minutes longer. Remove bone,
cut off any meat and add meat to soup to reheat. Season with salt and
pepper to taste.

Bamia

Bamia , otherwise known as Baked Molded Okra and Beef

Ingredients

1 1/2 lb Okra, fresh
4 tb Butter
1 tb Butter; softened
1/2 c Onion; finely chopped
1 lb Hamburger, lean; prefer
;chuck
1 ts Garlic; finely chopped
6 tb Tomato puree; canned
2 c Beef stock; fresh or canned
1 ts Salt
Black pepper; freshly ground
Lemon wedges

 

 

Instructions

Wash the fresh okra under cold running water, and with a small, sharp
knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8 inch
off the stem at the narrow end of each pod.
In a heavy 10 to 12 inch skillet, melt 2 table spoons of butter over
moderate heat. When the foam subsides, add the okra and, stirring
frequently, cook for about 5 minutes until it stops “roping,” or producing
thin white threads. with a slotted spoon, transfer the okra to paper
towels to drain.
Pour off the fat remaining in the skillet, add 2 more tablespoons of
butter and melt it over moderate heat. Drop in the onions and cook for 8
to 10 minutes, or until they are soft and lightly browned. Add the meat,
mashing it with the back of the spoon to break up any lumps, and cook until
all traces of pink disappear. stir in the garlic, tomato puree, 1 cup of
the stock, the salt and a few grindings of pepper. Cook briskly uncovered
until most of the liquid in the pan has evaporated and the mixture is thick
enough to hold its shape almost solidly in the spoon. Remove from the heat.
Preheat the oven to 325 degrees (F). with a pastry brush coat the bottom
and sides of a circular baking dish 7 or 8 inches in diameter and about 3
inches deep with the tablespoons of softened butter. spoon half the meat
mixture into the casserole, smoothing and spreading it to the edges with a
spatula. Arrange the okra over the meat, placing the pieces closely
together side by side in a spoke like pattern with the cut ends facing out.
Spread the remaining meat mixture evenly over the okra, masking it
completely, and sprinkle over it the remaining stock.
Bring to a boil over moderate heat, cover tightly with a lid or foil and
bake in the middle of the oven for about 1 hour. (Check the casserole
occasionally, and if the top seems dry pour in up to « cup more stock, a
few tablespoons at a time.) Cook the bamia uncovered for 5 minutes, then
unmold it in the following fashion: Run a long, sharp knife around the
inside edges of the casserole, place a heated serving plate upside down
over the top and, grasping the casserole and plate together firmly, invert
them. The bamia should slide out easily. Serve garnished with lemon
wedges.

Baked Vegetable Gumbo Creole

Ingredients

1 lb Okra, sliced diagonally
20 oz Frozen okra, sliced
Boiling salted water
1 Celery rib, sliced diagonal
2 Bell peppers, cut in strips
20 oz Frozen lima beans
8 Ears fresh corn kernels
20 oz Frozen corn, thawed
Margarine
Bread crumbs
1 sm Onion,chopped
4 Ripe tomatoes, sliced
2 Serrano chiles,thinly sliced
1 ts Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste
Black pepper to taste

 

instructions

Cook fresh okra briefly in boiling salted water; drain. Blanch celery in
boiling salted water. Add bell peppers and lima beans and cook until just
tender; during last 30 seconds, add corn (do not overcook), then drain
vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a
layer of corn-bean mixture and okra. Combine onion, tomatoes and basil;
spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle
with chiles and season with salt and pepper. Dot with margarine and
sprinkle with bread crumbs. Repeat layering until casserole is filled. Top
with a layer of okra that has been dipped in crumbs and lightly sauteed.
Bake uncovered in preheated 300F for 1 hour. NOTE: This can be baked in the
morning and reheated slowly before serving. It tastes even better the
second day.

Albanian Lamb Stew with Okra

Ingredients

12 oz Okra; fresh or frozen
2 md Green peppers; diced
2 c Celery; diced
4 oz Onion; diced
4 Cloves garlic; pressed
Salt and pepper; to taste
1/2 c Water
1 lb Roasted lamb; in bite size
-cubes
1/4 ts Thyme
Paprika
Grated lemon rind

 

instructions

Cook okra until liquid evaporated in skillet or Microwave dish, stirring
occasionally for 5 minutes. Add green pepper, celery, onion, garlic, salt
and pepper to taste. Cook for 10 minutes. Stir to prevent vegetables from
sticking. Add water, lamb and thyme and simmer, covered, over Low heat for
20 minutes until heated through. Sprinkle with paprika and garnish with
lemon rind.

Alaska Octopus Gumbo

Ingredients

1/2 c Bacon; diced
2 c Water
1 pt Fresh octopus; steam til
-tender
2 c Steamed rice; slightly
-undercooked
1 lb Tomatoes
1 cn Okra
1/2 c Onions; diced
1 Green pepper; diced
1/4 ts Cayenne
1/2 c Celery; diced
Salt and pepper to taste

 

Instructions

Boil bacon in water for 15 minutes, then add the rest of the ingredients.
Simmer together for ten minutes. Serve with warm cornbread.

Palm Nut Soup

Ingredients

2 c Palm oil — no substitutes
1 c Onions — chopped
1 Hot chili pepper — crushed
2 c Tomato — chopped
2 c Okra
1 md Eggplant — cut into chunks
1 lb Fish — or crab meat
1/2 ts Salt

 

Instructions

In a large, heavy stew pot, boil the palm oil for 10 minutes. Add onions
and pepper and continue cooking on high heat for another 5 minutes. Reduce
heat, add remaining ingredients and simmer for an hour or more, until soup
is somewhat thickened. Stir from time to time. If there is too much palm
oil on the surface for your liking, skim it off with a large spoon before
serving.

Dutch Oven Pot Roast

Ingredients

5 lb Round Boan Pot Roast
2 ts Salt
2 tb Shortening
1/2 c Barbecue Sauce (Your Choice)
1/2 c Apple Cider
8 Carrots, Pared *
6 Large Potatoes **
2 Onions, sliced
8 oz Fresh Okra ***

* Carrots should be peeled and cut into 2-inch chunks.
** Potatoes should be peeled and quartered.
*** One 10 oz pkg of frozen okra can be substituted.

 

Instructions

Rub meat with salt. Melt Shortening in Dutch oven; add meat and
cook over medium heat, turning once. Reduce heat; pour barbeque
sauce and cider over meat. Cover and simmer on top of range or in
325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and
onions 1 1/2 hours before end of cookign time. Add okra 15 minutes
before end of cooking time.

West Indies Pepper Pot Soup

Ingredients

1/4 lb Salt Pork
1 1/2 lb Short Rib of Beef, 3″ pieces
1 1/2 lb Stew Beef, cut into 2″ cubes
12 c Water
1/2 t Dried Thyme
1 1/2 t Salt
1/4 t Pepper
1 x Lg Onion, peeled & diced
2 x Cloves Garlic, crushed
2 x Scallions, with some tops *
2 T Salad oil
1 x Lg Green Pepper, cleaned **
10 oz Fresh Spinach, washed, trimm
10 oz Fresh Kale, washed & trimmed
1 cn Okra , drained (15 1/2 oz.)
4 x Med Sweet Potatoes, ***
1 x Lg Tomato, peeled & cubed

* cleaned and sliced
** and chopped
*** peeled and cubed

 

Instructions
Put salt pork and short rib pieces in a large kettle; brown ribs on
all sides. Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil. Skim. Add thyme, salt,
and pepper. Lower heat and simmer, covered, 1 hour, occassionally
removing any scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in
heated oil in a skillet until tender. Add green pepper and saute 1
minute. Remove from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly, covered, about 30
minutes, until vegetables and meat are cooked. Remove from heat and
cool slightly. Take out short ribs and cut off and discard any fat.
Cube meat and return to kettle. Reheat, if necessary.
Serves 8.

Skillet Okra

Ingredients

16 oz (1 cn) whole tomatoes undrained chopped
1/2 c Onion; chopped
1/2 c Celery; chopped
1 1/2 c Fresh okra sliced
1/4 c Green pepper chopped
16 oz (1 cn)whole-kernel corn undrained

 

Instructions

Combine all ingredients in a large skillet, stirring well. Cover and
bring to a boil. Reduce heat, and simmer 15-20 mins.

Turkey Gumbo

Ingredients

2 tb Margarine
4 Ripe tomatoes peeled OR
1/2 lb Fresh or frozen okra 1″ pcs.
16 oz can peeled tomatoes
2 c Chopped celery
2 c Water
1 md Onion, chopped
2 c Chopped cooked turkey
1 sm Sweet green pepper, chopped
3/4 ts Gumbo file powder
2 Garlic cloves, minced
Cooked rice
8 oz Can tomato paste

 

Instructions

Melt the margarine in a large skillet. Add the okra. Saute until
the okra loses its shiny appearance, about 5 minutes. Remove the
okra pieces to a bowl. Add the celery onion, green pepper, and
garlic to the skillet.

Cook over medium heat until the onion is transparent. Add the tomato
paste, tomatoes, water, okra mixture, and turkey. Cook over low heat
10 minutes or until turkey is hot. Add the file powder. Stir to
blend. Spoon over the rice in soup bowls.