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Skillet Okra & Tomatoes

Love.Food's picture
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

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.

Recipe Summary

Side Dish

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