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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Melt the margarine in a large skillet. Add the okra. Saute until the okra
loses its shiny appearance, about 5 minutes. Remove the okra pieces to a
bowl. Add the celery onion, green pepper, and garlic to the skillet.
Cook over medium heat until the onion is transparent. Add the tomato
paste, tomatoes, water, okra mixture, and turkey. Cook over low heat 10
minutes or until turkey is hot. Add the file powder. Stir to blend. Spoon
over the rice in soup bowls.
1/4 recipe = 255 calories, 3 lean meat, 1 bread, 1 vegetable 19 grams
carbohydrate, 25 grams protein, 10 grams fat, 176 mg sodium, 1102 mg
potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
but not tested by Elizabeth Rodier, Nov 93
| Ingredients:
1/8 Cup(s) margarine
1/2 Pound(s) fresh or frozen okra 1" pcs.
-1
-1 Cup(s) medium onion, chopped
-1 small sweet green pepper, chopped
2 garlic cloves, minced
8 Ounce(s) can tomato paste
4 ripe tomatoes peeled or
2 Cup(s) chopped cooked turkey
3/4 Teaspoon(s) gumbo file powder |
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