2-large packages of frozen okra (or fresh, sliced)
2 cans stewed tomatoes
1-2 onions, cubed and cooked in butter
2 cups mild salsa
1/2 large can Hatch roasted green chili peppers, drained and cut up
1 cup grated cheddar or Mexican blend shredded cheese
1 can Rotel tomatoes and green chilies--optional
1 can black olives drained and cut up
Instructions
-Something to thin this mixture with such as tomato
juice, broth, water
-Mix everything together in a large pot. Bring to a
boil and simmer for four hours. Add 2 cups uncooked sliced mushrooms
during the last 45 minutes. Thin as desired with juice or broth while
cooking.
-Serve in bowls over your favorite cooked
pasta or rice. Our favorite is penne pasta or angel
hair.
-Can be frozen in glass, covered containers for
up to three months (makes lots for company or to freeze).
Originally Submitted
3/9/2015
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You can add this Grandpa Bill Van Ornam's Okra and Tomatoes recipe to your own private DesktopCookbook.
