Whipped cornmeal and okra
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Whipped cornmeal and okra
  Cornmeal    Okra    Vegetables  
Last updated 6/12/2012 1:01:38 AM. Recipe ID 24948. Report a problem with this recipe.
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      Title: Whipped cornmeal and okra
 Categories: Vegetables, Ceideburg 2
      Yield: 4 Servings
 
      2 c  Water
      6    Pods fresh, tender okra
      1 c  White cornmeal
    1/2 ts Salt
    1/2 c  Butter, cut into pieces
 
  Bring the water to a gentle boil in a 3-quart saucepan, add okra and
  cook for about 10 minutes.  Remove the okra with a slotted spoon and
  set aside.
  
  Raise the heat under the saucepan so the water boils briskly.  Add the
  cornmeal in a thin, steady stream, stirring all the while to prevent
  lumping.  Add the salt and okra; cook, stirring for 10 to 12 minutes.
  Remove from heat and add the butter a piece at a time, stirring after
  each addition, until all the butter is incorporated.  Keep stirring
  until this okra has practically disappeared and the cornmeal is light.
  
  Correct seasoning and serve hot.
  
  Serves 4.
  
  PER SERVING:  315 calories, 3 g protein, 24 g carbohydrate, 24 g fat
  (15 g saturated), 62 mg cholesterol, 461 mg sodium, 3 g fiber.
  
  Posted by Stephen Ceideberg; March 11 1993.
 




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Recipe ID 24948 (Apr 03, 2005)

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