*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh okra,diag. sliced
    2       pk           Frozen sliced okra (10oz)
                         Boiling salted water
    1                    Rib celery,diagonally sliced
    2                    Bell peppers,in strips
    2       pk           Frozen lima beans (10oz)
    8                    Ears fresh corn kernels
    2       pk           Frozen corn,thawed (10oz)
                         Butter or margarine
                         Bread crumbs
    1                    Small onion,chopped
    4                    Ripe tomatoes,sliced
    2                    Serrano chiles,thinly sliced
    1       t            Chopped fresh basil
      1/2   ts           Dried basil,crumbled
                         Salt to taste
                         Black pepper to taste
      1/2   c            Shredded Monterey Jack
   1. Cook fresh okra briefly in boiling salted water;
   2. Blanch celery in boiling salted water.
   3. Add bell peppers and lima beans and cook until just
   tender; during last 30 seconds, add corn (do not
   overcook), then drain vegetables.
   4. Butter a large baking dish and sprinkle with bread
   crumbs; add a layer of corn-bean mixture and okra.
   5. Combine onion, tomatoes and basil; spoon layer of
   onion-tomato mixture over bottom layer in dish.
   6. Sprinkle with chiles and season with salt and
   7. Dot with butter and sprinkle with bread crumbs.
   8. Repeat layering until casserole is filled.
   9. Top with a layer of okra that has been dipped in
   crumbs and lightly sauteed in butter; sprinkle evenly
   with shredded cheese if desired.
   10. Bake uncovered in preheated 300' over for 1 hour.
   NOTE: This can be baked in the morning and reheated
   slowly before serving. It tastes even better the
   second day.
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