By TULSA TO DO on Sep 5, 2008, at 4:57 PM Updated on 9/05 at 4:57 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
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On Wednesday, you'll find a story in the Tulsa World's Scene section on how to make fried okra.
It may seem a little late in the season, but the farmers I talked to said their okra is still thriving in this September weather.
Here's another recipe, Fried Okra Salad, that sounds great to me. I haven't tried it yet, but plan to. Let me know if you have a chance to try it and what you think about it.
It may be a stretch to call this dish a salad, but Jell-O molds and other concoctions are called salads, so this one deserves to fit in the salad category, too... bacon and all.
It comes from the Gooseberry Patch "Church Suppers" cookbook.
FRIED OKRA SALAD
Serves 8
24-ounce package frozen breaded okra
10 slices bacon, crisply cooked and crumbled
6 roma tomatoes, chopped
1 bunch green onions, chopped
1/2 cup olive oil
1/4 cup sugar
2 tablespoons vinegar
1. Fry okra according to package directions; drain.
2. Combine okra, bacon, tomatoes and green onions; set aside. Mix together remaining ingredients; pour over okra mixture. Best served at room temperature.
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