STEWED TOMATOES AND OKRA

2 T. butter or margarine
1 medium onion, thinly sliced
1 10 oz. package frozen okra
1 16 oz. can tomatoes
salt and pepper to raste

Saute onion in butter until tender (about 5 minutes). Add remaining ingredients and cook gently, covered, about 15 minutes or until oka is tender.

That's the recipe as it was originally printed in Redbook in 1979. I use fresh okra, sliced, and add a dash of tabasco and some cajun seasoning that I buy in the spice section. I've also added about a tablespoon of flour to the onion margerine mixture and made a bit of a roux (brown it) before putting in the tomatoes. Play with it!