Stewed Okra, Creole Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the okras and pare the ends. Place in a saucepan with one tablespoonful of butter; add a finely-minced onion and clove of garlic and green pepper. Let all
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring spoon
Ingredients
- 4 Dozen Okras
- A Tablespoonful of Butter
- 3 Nice Tomatoes
- An Onion
- A Green Pepper
- A Clove of Garlic
- Salt, Pepper and Cayenne to Taste
- A Teaspoonful of Chopped Parsley
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