Southerners like to scallop almost
anything, and okra is delicious prepared this way. Use commercial
cracker crumbs if you like or crush your own saltines. For a richer
dish, crush butter crackers such as Ritz instead. Serve this simple
cooking recipes with any kind of roasted poultry.
Makes 6 servings
1 tablespoon butter, plus additional for buttering
1 ½ pounds small okra, stems trimmed to about 1/8 inch, boiled in
salted water to cover until just tender, about 5 minutes, and drained
1 pint boiling onions, boiled in water to cover for 1 minute, drained,
pelled, simmered in salted water until tender, 8 to 10 minutes, and
drained; or one-half 16 ounce package of frozen baby onions, thawed
1 tablespoon all-purpose flour
Salt and freshly ground black pepper to taste
1 cup milk, heated until bubbles appear around the edge
¼ cup freshly grated Parmesan cheese
1/3 cup cracker crumbs (commercial, or crushed saltines)
Preheat the oven to 350°F. Generously
butter a small shallow baking dish.
Combine the okra and onions and spread them in the prepared dish.
Melt 1 tablespoon of butter in a small saucepan over medium heat. Stir
in the flour and cook, stirring, until light golden brown, being
careful not to burn it, about 3 minutes. Season with salt and pepper.
Stir in the milk and whisk until smooth. Cook, stirring, until
beginning to thicken, about 2 minutes. Pour this over the okra and
In a small bowl, combine the cheese and cracker crumbs. Spread them
over the vegetables. Bake until the sauce is bubbling hot and the
crumbs are golden brown, about 20 minutes. Serve this simple scalloped
okra cooking recipes very hot.