Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site dicomed.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!mgnetp!dicomed!stryker 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