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By Kerfuffle-Upon-Wincle on February 23, 2013
"Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!"
Prep Time: 5 mins
Total Time: 17 mins