Skillet Okra & Tomatoes
|Diet margarine||2 Tablespoon|
|Onion||1 Medium, chopped to make 1/2 cup|
|Canned tomato wedges||1 Pound (1 Can)|
|Okra pods||1 Pound, frozen (Whole, 1 Bag)|
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.