Scalloped Okra (1953)
Recipe: #13456
July 28, 2014
Categories: Side Dishes, Okra, Southern, One-Pot Meal, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Fresh Tomatoes, more
"Adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. From Sunset Farm, Whittier, North Carolina"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (219.6 g)
- Calories 116.5
- Total Fat - 4.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 11.3 mg
- Sodium - 208.9 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4.9 g
- Sugars - 4.8 g
- Protein - 6.9 g
- Calcium - 100.6 mg
- Iron - 1.1 mg
- Vitamin C - 69.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Fry bacon until crisp.
Step 2
Drain, reserving fat.
Step 3
Crumble bacon and set aside.
Step 4
Add onions, peppers and garlic to bacon fat in pan.
Step 5
Cook over high heat until golden brown.
Step 6
Add okra and cook until golden brown.
Step 7
Add tomatoes.
Step 8
Cover, reduce heat to low, and cook 20 minutes.
Step 9
Add bacon and parsley and serve.
Tips
No special items needed.
1 Reviews
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