Dipping sauces                       
               Vegetable oil for frying 
  8    oz   Okra   
1/2   c     Yellow cornmeal   
1/2   ts    Paprika   
1/4   ts    Ground red pepper   
1/4   ts    Salt 
  5    Drop hot pepper sauce 
  1    Egg 


CHUNKY TOMATO SAUCE: In small saucepan over medium  heat, combine an 8 oz can tomato sauce, 1 small  chopped onion, 1 seeded and chopped green bell pepper,  1/8 ts chopped garlic, 1 1/2 ts olive oil, 1/8 ts  chili powder and 1/8 ts black pepper.  Cook about 15  minutes to blend flavors.

SPICY CHEESE SAUCE: In small  saucepan, over low heat, melt 1/1/2 Tb  butter/margarine. STir in 2 Tb all purpose flour; cook  5 minutes, stirring occasionally. In crease heat to  medium; stir in 3/4 cup milk. Cook 5 minutes, stirring  occasionally, until slightly thickened. Gradually stir  in 3/4 cup shredded sharp cheddar cheese, then stir in  4 oz can drained, chopped green chilies, 1/8 ts each  ground red pepper and black pepper. Keep dipping  sauces warm. In deep-fryer thermometer, heat 2 inch   oil to 365 degrees. 

Meanwhile, slice stems and tips from okra. In medium  bowl, combine next five ingredients. In small dish,  beat together egg and 1 Tb water. Coat okra with egg  mixture. In small batches, fry coated okra until  golden brown, about 1 1/2 minutes. With slotted spoon,  remove to paper towel to drain. Serve immediately with  warm dipping sauces.


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