Cook the bacon in a cast-iron skillet over medium heat until it is uniformly crisp. Remove from the skillet and set aside to drain. Add the onion to the bacon grease and cook until the onion begins to become transparent, about 5 minutes. Add the okra and continue cooking until the okra begins to glisten with moisture. Add the tomatoes and pepper and lower the heat. Simmer, uncovered, until the okra and tomatoes are stewed evenly, stirring occasionally and adding wine or stock to the pan if necessary to keep the mixture soupy. Serve over white rice steamed in chicken stock and harnish with fresh herb of your choice and the reserved bacon, crumbled. Serves 6-8. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8|
|Calories from Fat: 117 (66%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 19mg||6 %|
|Sodium 245.7mg||8 %|
|Potassium 594.1mg||16 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 7.6g|
|Protein 5.8g||8 %|
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Calories per serving: 178
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