Hello Sibley/Campbell Family,
October is here and the fall season is in the air. This month we have a classic family recipe that has been in Southern African American families for years. The delicious "Okra, Corn, & Tomatoes" Recipe from our Sibley/Campbell Family member, Ronnie Lamar Sibley.
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"Southern Okra, Corn, & Tomatoes"
Ingredients
4 slices bacon
1 cup coarsely chopped onion (1 large)
2 cups diced tomatoes (from 28-oz can), undrained
2 cans (15.25 oz each) whole kernel corn, drained
2.5 cups frozen cut okra (from 1-lb bag)
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
Ronnie Sibley in attendance at the 2018 Sibley/Campbell Family Reunion
Cooking Instructions
In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.
Additional Tips
· Slash a little fat by trying turkey bacon. It has the same smoky flavor as pork bacon but much less fat. One slice of regular bacon weighs in at about 6 grams of fat per slice versus turkey bacon at roughly 1/2 gram of fat per slice.
This looks tasty Ronnie. Thanks so much for sharing.