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Okra Rellenos

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Dutch 1 Servings

INGREDIENTS

4 oz Monterey Jack cheese with peppers
1 lb Fresh okra (4-inch-long pods)
1 c Self-rising flour
1/3 c Self-rising cornmeal
1 lg Egg
1/2 c Buttermilk
1/2 c Dark beer
Corn oil
1/2 ts Salt

INSTRUCTIONS

Makes 2 dozen Preparation time: 20 minutes Cooking time: 5 minutes per
batch
If you aren't careful, you'll eat five or six of these cheesy appetizers
without blinking. You'll want cold beer to wash them down.
Cut cheese into 3 1/4-by- 1/4-inch sticks. Cut a lengthwise slit in each
okra pod, cutting to but not through ends; push seeds aside. Stuff pods
with cheese sticks. Combine flour and cornmeal in a large bowl; make a well
in center of mixture. Combine egg, buttermilk and beer; add to dry
ingredients, stirring until smooth. Pour oil to depth of 3 inches into a
Dutch oven; heat to 375 degrees. Dip stuffed okra in batter, coating well;
fry, a few at a time, until golden. Drain on paper towels. Sprinkle with
salt; serve with salsa, or eat plain. -- From Southern Living magazine,
July 1997
Posted to CHILE-HEADS DIGEST V4 #062 by Judy Howle <howle@ebicom.net> on
Aug 04, 1997

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