Skillet Okra & Tomatoes Recipe
Ingredients
| 2 tablespoons diet margarine | ||
| 1 medium-size onion, chopped(1/2 cup) | ||
| Tomato | 1 Can (10oz) | |
| Okra pods | 1 Bag (1kg), frozen | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
1 Melt diet margarine in a large heavy skillet. Saute chopped onion until soft.
2 Add tomatoes, okra, salt and pepper; cover. Cook, stirring several times, 20 to 25 minutes, or until okra is tender.Pour mushrooms and liquid into a medium-size bowl; sprinkle gelatin over to soften.
2 Simmer tomato juice, lemon juice, Worcestershire sauce, celery salt and basil in a small saucepan 5 minutes; stir into mushroom mixture until gelatin dissolves.
3 Chill 20 minutes, or until mixture starts to thicken; stir to evenly distribute mushrooms, then spoon into 6 individual molds or custard cups. Chill molds several hours, or overnight, until gelatin is firm.
2 Add tomatoes, okra, salt and pepper; cover. Cook, stirring several times, 20 to 25 minutes, or until okra is tender.Pour mushrooms and liquid into a medium-size bowl; sprinkle gelatin over to soften.
2 Simmer tomato juice, lemon juice, Worcestershire sauce, celery salt and basil in a small saucepan 5 minutes; stir into mushroom mixture until gelatin dissolves.
3 Chill 20 minutes, or until mixture starts to thicken; stir to evenly distribute mushrooms, then spoon into 6 individual molds or custard cups. Chill molds several hours, or overnight, until gelatin is firm.
Chef
