From: The Jewish Holiday Cookbook by Gloria Greene. In large nonstick skillet, over medium high heat, heat oil then saute okra until it is very lightly browned about 3-5 minutes. Combine prune juice, lemon juice, tomato paste, and salt and mix very well. Pour the mixture over the okra. Distribute the prunes and apricots among the okra. Bring the liquid to a boil; then cover the skillet and lower the heat. Simmer okra and fruit, stirring occasionally, for 20-30 minutes or until tender and liquid has formed a thick rich glaze. If necessary, at the end of the cooking time remove the cover from the skillet and cook down the liquid, stirring often, until it forms a glaze. Posted to JEWISH-FOOD digest by Rfmwinnie@aol.com on Sep 11, 1998,
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4 -6 serving|
|Calories from Fat: 17 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 99.6mg||3 %|
|Potassium 490.3mg||13 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 25.6g|
|Protein 1.7g||2 %|
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Calories per serving: 120
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