On Mon 18 Jul 2005 08:01:27p, The Joneses wrote in rec.food.cooking:

> Mary wrote:
>
>> "OmManiPadmeOmelet" > wrote:
>> > >
>> > > Jill <--southern and doesn't deep fry
>> > >
>> > >
>> >
>> > To be honest, I don't deep fry it either. ;-) I just live in the
>> > South and know a lot of folks that do!
>>
>> There's not a thing wrong with deep frying, as long as the folks you
>> are serving are going out to plough the back 40 after dinner.
>>
>> Or don't mind a bit of early bypass surgery.
>>
>> Or have bulletproof genes.
>>
>> Or figure that something will get them anyway and they might just as
>> well enjoy food until it does.
>
> I saw a recipe on Food TV where they baked okra until crispy. I can't
> eat so much fried stuff and this is good.
> Edrena
> Baked Okra
> http://www.3fatchicks.com/
> ingredients
> 1 cups cornmeal
> 1/4 tsp. light salt
> 1 1/2 lb. fresh okra, sliced thin
> cooking spray
> directions
> Coat okra slices with cornmeal and salt. Place in single layer on a
> baking sheet which has been sprayed well with cooking spray. Also spray
> tops of okra. Bake at 450* for 30 to 35 minutes or until crispy and
> lightly browned

I'm gonna try this! I shouldn't have the fat from frying, either, and I
love fried okra. I've roasted Brussels sprouts this way (without the
cornmeal), and they were delicious.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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