Tinfoil Chef

Cook a pound of fresh okra for five minutes or so in boiling salted water and then drain it and set aside briefly. Slice a rib of celery diagonally and blanch it in boiling salted water.

Add two green bell peppers cut in strips and two 10oz packages of frozen lima beans and cook until they’re just tender. In the last last 30 seconds or so, add 2 10oz packages of frozen corn (be sure not to overcook) and then drain the vegetables.

Coat a large baking dish with butter (or your favorite non-stick cooking spray) and sprinkle with bread crumbs. Add a layer of the corn-bean mixture and a layer of okra.

Combine a diced medium onion, four sliced ripe tomatoes and some basil (half teaspoon if it’s dried, full teaspoon if it’s fresh), Then spoon a layer of the onion-tomato mixture over the bottom layer.

Sprinkle with two thin sliced serrano chiles and season with salt and pepper to taste.

Dot the layer with butter and sprinkle with bread crumbs.

Repeat the above layering until the casserole is filled. Top it with a layer of okra that’s been dipped in bread crumbs and sauteed in butter for a few minutes. Sprinkle evenly with a layer of shredded cheese and it’s ready for the oven. Bake it uncovered 300 degrees for an hour.

You can be bake this up in the morning and reheat it slowly before serving. Like many dishes of this nature, it’s even better the second day (assuming you have any left of course).

1 pound of fresh okra sliced diagonally
2 10oz packages of Frozen sliced okra
1 diced medium onion
4 sliced ripe tomatoes
1 rib of celery sliced diagonally
2 thin sliced serrano chiles
2 green bell peppers cut in strips

1 teaspoon of chopped fresh basil
OR
1/2 teaspoon of dried basil

2 10oz packages of frozen lima beans
2 10oz packages of frozen corn (thawed)
1/2 cup of shredded monterey jack cheese
Bread crumbs
Salt to taste
Black pepper to taste
Butter

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