| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables, Side dish | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 4 quart saucepan, using deep-fry 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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