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Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Misc.
Today for lunch we had: southern fried chicken, macaroni and cheese, fried okra, boiled okra, zipper cream peas, CLAUSSEN Pickles, pickled beets, sweet tea with lemon, and Sister Schubert's Orange Sweet Rolls.

There are two recipes that I haven't posted before--fried okra and boiled okra. No one, but me, at our house likes okra "slimy," so I make the boiled okra for myself and the fried okra for my family.

This recipe comes from a dear friend who told me about soaking the okra in milk before frying it.

FRIED OKRA

1 cup milk
several pods of okra, washed, trimmed of stems, and cut into small pieces
flour
salt and pepper
2-3 T. vegetable oil

About 30 minutes before frying okra, put the milk into a Zip-Loc Bag and add the pieces of okra. Move the okra around so that all of the pieces are coated with milk. Put in the refrigerator for 30 minutes.

Heat oil in a frying pan. To see if the oil is hot enough, sprinkle the oil with a little bit of flour. If it sizzles, the oil is the right temperature.

Remove the okra from the bag and throw away the milk. Season the okra with salt and pepper; roll in flour or cornmeal--I use flour. Fry in small amounts in the frying pan until crisp and brown on one side. Turn over and let the other side brown. Drain on paper towels and serve hot.BOILED OKRA--SLIMY

Wash and cut stems of okra leaving the pods whole. Cook in boiling salted water that has 1 T. vegetable oil added to it. Cook until okra is tender.

Okra is one of my favorite vegetables! It is delicious in soup and in gumbo.

Happy Sunday!
MsgID: 086089
Shared by: Debbie D., AL
Board: What's For Dinner? at Recipelink.com
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