Name: Fried Okra
Ingredients: 1 1/2 lb Fresh okra; 1 Egg; beaten; 2 tb Water; 1 c Cornmeal; Salt & pepper to taste; Oil for pan-frying (bacon grease is traditional for this but peanut oil works fine. Olive oil is delicious with this!)

The mark of the false prophet or teacher is self-serving unfaithfulness to God and His truth. It may be that he says what he shouldn’t; but it is far more likely that he will err by failing to say what he should. He will gloss over all the tough questions and issues as did the false prophets in the Old Testament who went around saying, "Peace, peace," when there was no peace (Jer. 6:14). They wouldn't speak the tough word calling for repentance nor suggest that Israel was out of sorts spiritually. Instead they brought groundless comfort, lulling people into a false sense of security so that their hearers were totally unprepared for the judgment which eventually came on them. There are teachers in the church today who never speak of repentance, self-denial, the call to be relatively poor for the Lord's sake, or any other demanding aspect of discipleship. Naturally they are popular and approved, but for all that, they are false prophets. We will know such people by their fruits. Look at the people to whom they have ministered. Do these folks really know and love the Lord? Are they prepared to take risks, even hazard their lives, for Jesus? Or are they comfortable, inactive, and complacent? If so, they are self-deceived, and those who have irresponsibly encouraged their self-deception will have to answer for it. Anyone who is in a position of spiritual leadership who fails to teach the more demanding, less comfortable, “narrow gate” and “rough road” side of discipleship becomes a false prophet.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	American	Vegetable	4	Servings

INGREDIENTS

1 1/2	lb	Fresh okra
1		Egg; beaten
2	tb	Water
1	c	Cornmeal
		Salt & pepper to taste
		Oil for pan-frying (bacon grease is traditional for this but peanut oil works fine. Olive oil is delicious with this!)

INSTRUCTIONS

Some good things take time. (Oh, I sound like a cheap wine commercial.)
In the case of okra I know of no way to get to this delicious vegetable
except through slow and proper cooking. Every black cook agrees with me, I
am sure. So, calm down and be prepared for okra that is wonderful and
tasty. And no, it will not be "slippery."
Cut the tops off the okra and cut into 1/2-inch slices. Mix the egg with
2 tablespoons water and toss with the okra. Add the cornmeal and salt and
pepper. Mix well so that all pieces are coated. Pan-fry in a bit of oil
over medium heat. Shake so that the pieces separate and brown evenly on
both sides. You may have to do this in 2 batches.
This dish must be cooked slowly and carefully so that the okra dries out
a bit in the cooking.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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