 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
From a cookbook put out by the FFA during the early '80'x. Loaded with wonderful recipes. Ingredients:
1 onion, chopped |
1 garlic clove, chopped |
1 green pepper, chopped |
bacon drippings |
2 tomatoes, chopped |
2 lbs frozen okra |
1 (10 ounce) can mexicorn whole kernel corn, with pimentos and bell peppers |
1/2 teaspoon salt |
pepper |
1/4 cup parmesan cheese |
Directions:
1. Saute onion, garlic and green pepper in bacon drippings.
2. Add tomatoes, mixing well.
3. Cook 1 minute.
4. Stir in okra and corn.
5. Season with salt and pepper.
6. Spoon into baking dish.
7. Sprinkle with Parmesan cheese.
8. Bake at 350 degrees for 25 minutes.
|
|