Fried Okra & Potatoes

1 pound fresh okra diced
1 lg. onion chopped
1 package Martha White Cornbread Mix
1 diced green tomato
4 medium potatoes diced




Mix all ingredients in a bowl and let stand for 15 minutes. Pour into a skillet and fry, covered, until the potatoes are tender. Uncover and cook until golden. Drain on paper towels and serve.

Fried Okra Salad

6 slices bacon, coarsely chopped
yellow cornmeal for coating
salt and cayenne pepper to taste
1 pound okra, cut crosswise into 1/2-inch thick slices
vegetable oil, if needed
1 large ripe tomato, cut into 1/2-inch dice
1 small yellow onion, cut into 1/2-inch dice
1 small green bell pepper, seeded and cut into 1/2-inch dice
salt and freshly ground pepper to taste



In a frying pan over medium-high heat, fry the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Reserve the bacon drippings in the frying pan.

Toss the sliced okra in the cornmeal to coat evenly. Reheat the bacon drippings, adding vegetable oil as needed to lightly cover the bottom of the pan. Add the okra and sprinkle with salt and cayenne pepper to your taste. Fry, turning as needed for even browning until tender-crisp, about 6-7 minutes.

Using a slotted spoon, transfer the okra to a plate covered with paper towels to drain. Transfer the okra to a bowl and add the tomato, onion and bell pepper. Toss to mix.

Add salt and pepper to taste and toss again. Sprinkle with the bacon and serve.

Lady's Fingers (Okra)

3 cups Fresh whole okra
1/4 cup Tomato chopped
1/4 cup Red onion chopped
1 tablespoon Fresh ginger root finely Chopped
1/4 cup Vinegar


Cook okra in small amount of water until tender but not mushy (about 5 to 10 minutes).

Drain. Arrange in single layer in glass dish (do not use a metal dish or container). Pour vinegar over the okra marinate in refrigerator 3 hours Drain; discard vinegar. Arrange okra in serving dish. Garnish with chopped tomatoes onions and ginger root. Serve chilled.

N'Awlins Okra Stew

1 1/4 pound tomatoes, coarsely chopped
1 1/4 pound okra, stem ends trimmed off
1 large purple onion, coarsely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon fennel seeds, crushed in a mortar & pestle
1/2 teaspoon salt (or to taste)
black pepper (to taste)
2 cups water
2 tablespoons cornstarch
2 tablespoons water


Combine tomatoes, okra, onion, bell pepper, garlic, Cajun seasoning, thyme, oregano, marjoram, fennel seeds, salt, and pepper in a large, deep skillet or wok.

Pour the water in and cook over high heat, stirring frequently for 7-10 minutes or until the okra feels tender when gently pierced with a fork.

Combine cornstarch and water in a small bowl or cup and stir thoroughly to make a smooth, runny paste.

Add the paste to bubbling okra stew a little at a time, stirring constantly, until thickened to desired consistency. Adjust seasonings if needed.

Okra And Black Eyed Pea Saute

1/4 pound strip bacon, cut into 1/4-inch pieces
1 cup yellow onion, diced
1 1/2 tablespoon garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 cans (16 ounce size) black eyed peas
1 cup green onion, diced
salt and pepper to taste
freshly chopped parsley and Italian parsley leaves, for garnish
***Oven-Dried Cherry Tomatoes***
2 cups cherry tomatoes, halved
salt and freshly ground black pepper
brown sugar
6 sprigs thyme


In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside.

Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn and chile pepper and cook until tender, about 10 minutes.

Add black eyed peas, green onion and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.

For Oven Dried Tomatoes: Preheat oven to 250F. Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar and sprigs of thyme.

Dry in the oven for 4 to 6 hours. Check periodically to make sure they don't burn.