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From: stryker@dicomed.UUCP (d. j. stryker)
Newsgroups: net.cooks
Subject: Re: OKRA
Message-ID: <548@dicomed.UUCP>
Date: Tue, 16-Jul-85 11:29:25 EDT
Article-I.D.: dicomed.548
Posted: Tue Jul 16 11:29:25 1985
Date-Received: Thu, 18-Jul-85 06:12:17 EDT
References: <697@rlgvax.UUCP>
Reply-To: stryker@dicomed.UUCP (d. j. stryker)
Organization: DICOMED Corp., Minneapolis
Lines: 18

>	Ive tasted some mouth-watering dishes made of Okra,
>	but unfortunately don't have any recipes. Would some kind soul
>	like to do net.cooks a favour and post some?
>
>							- Raghu.

An interesting fact about okra is that if you don't cut it open, it does't
give off all that slime that some people find so objectionable.  I like to
snip the tops off and fry them whole in hot butter with a little salt and
pepper.  They're really delicious this way. Try it, you'll be surprised.

Of course the classic okra dishes are the creole style gumbos (stews).
They are made using a flour/butter rouix (sp?) as a base,  and every
conceivable part of some animal(s), plus celery and onions and perhaps
a few other vegies.  Rather than post a long recipe, I refer you to 
Paul Prudhomme's book of Louisiana Cooking.  Its an excellent book.

					Don