Description Edit


Ingredients Edit

Directions Edit

  • In a large heavy stew pot, place bouillon and 1/2 C white

grape juice, Onion, green pepper, celery garlic, cook until tender,

5–7 minutes. Add other ingredients, cook over low heat, stirring

occasionally to keep from sticking to bottom. Cover and simmer gently

until corn and okra are done. (or simmer in crockpot 6–7 hours)

Note Edit

  • Cut fresh corn from cob with a sharp knife, then scrape the

remaining corn off the cob. Four ears will make about two cups. If

you use dried herbs, rub them with the palms of your hands before

adding to the pot, this releases their aroma and goodness

Other Links Edit

See also Edit

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