2 tbsp. butter
1 sm. onion, chopped
2 c. fresh sliced okra or 1 (10 oz.) pkg. frozen okra
1 can (14 to 16 oz.) tomatoes
1 tsp. instant chicken bouillon or 2 bouillon cubes
Dash of pepper

Heat butter in a heavy skillet or pan cook onion slowly in butter until wilted. Lift tomatoes from juice and add to onion (save tomato juice for soups). Add okra, chicken bouillon and pepper. Cover pan and simmer just until okra is tender 8 to 10 minutes. Serve hot (add salt if needed but bouillon cubes are salty). Makes 3 to 4 servings.