"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for OKRA SALAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 19, 2009


2 lbs okra - sliced
1/2 c flour
1/2 c cornmeal
1 egg
1 bunch green onions - sliced thinly
2 roma tomatoes - diced fine
1 cucumber - peeled and diced fine
salt and pepper to taste
6 strips cooked bacon - or - 1/2 c bacon bits
1/2 c Italian salad dressing
oil for frying

In a large bowl, combine cornmeal and flour. In a smaller bowl beat egg then stir in sliced okra. Stir to coat, then toss into the cornmeal mixture. Stir again until coated, sprinkle with salt and pepper. Fry in oil until fully cooked. Drain on paper towels. Put into serving bowl and stir in the chopped vegetables. Toss with Italian dressing just before serving.




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