1 1/2    # fresh or frozen okra

     28    To 38 ounces of canned

           Tomatoes (more tomatoes =
           More tomatoey)
      6    To 10 cloves of finely

           Chopped garlic
      1    Yellow onion (preferably

           Vidalia) chopped
      3    Bay leaves

    1/4 ts Cayenne pepper (optional)

    1/8 ts Dry thyme

      1 ts Dry oregano

      1 ts Vegetarian Worcestershire

           Sauce (optional)
           Salt and pepper to taste
           Tabasco to taste
           Grits, Polenta or rice to
           Serve it over
  Saute the okra, onions and garlic in a little water, stock or courtboullion
  until the okra begins to lose its stickiness and the onions are nice and
  translucent.  Add the canned tomatoes (juice and all) squashing the
  tomatoes themselves with your hands or other device. Add all remaining
  spices and let simmer 1/2 hour (or a little more if you want it more done).
  Serve over the grits or whathaveyou and your'e all set...goes well with
  cornbread!
  Posted by dfuller@ix.netcom.com (Franklin Fuller) to the Fatfree Digest
  [Volume 14 Issue 18] Jan. 18. 1995.
  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!