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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Completely simple and wonderfully tasty. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 cups okra pods (young and tender are best) |
3 tablespoons butter, melted |
1 tablespoon lemon juice (fresh is best) |
salt, to taste |
Directions:
1. Wash okra weell; trim stem end, leaving enough on the pod to keep the juice inches.
2. Cover with boiling water and boil gently until tender, approximately 15 minutes.
3. When half done add a little salt.
4. To serve, drain very well, pour into a hot dish and add melted butter and lemon juice.
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