1 can (16 ounces) cut okra, 1 can (16 ounces) tomatoes
drained 1 small bay leaf
1/4 cup chopped onion Salt and pepper
1/4 cup chopped green pepper 1 cup diced cooked chicken
3 tablespoons butter or 1 tablespoon snipped parsley
margarine 3 cups hot cooked rice
4 cups chicken broth Celery Crescents (below)
In large saucepan, cook and stir okra, onion and green pepper in butter over low heat until onion is tender. Stir in chicken broth, tomatoes and bay leaf; simmer uncovered 15 minutes. Season with salt and pepper. Stir in chicken and parsley; heat through. Serve in bowls over scoops of rice with Celery Crescents. 6 servings.
Celery Crescents
Heat oven to 450°. Stir 2 cups Bisquick baking mix and 1/2 cup cold water with fork to soft dough. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll into 12-inch circle. Brush lightly with melted butter or margarine.
Cut into 16 wedges. Beginning at rounded edges, roll up tightly. Place about 1 inch apart with points underneath on ungreased baking sheet. Curve ends to form crescents. Brush tops with melted butter; sprinkle with celery seed. Bake 10 to 12 minutes. 16 crescents.
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My Cookbook
Non-FictionJust a collection of recipes I've tried. The ones that are mine I will say are mine. Otherwise credit to the creators.
