Great for a special weekend breakfast. (Source: Laughing Cow)
This is from The Southern Vegan Gal. Check out her other recipes.
Now, if only it were that easy to find fresh okra where I live.
- 1 cup cornmeal
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 pounds fresh okra
- 2 cup soy or almond milk
- Oil for frying
- Cut off and discard tip and stem ends from okra and cut into 1⁄2-inch-thick slices.
- Stir okra into soy or almond milk. Cover and chill 45 minutes.
- Combine cornmeal, flour, salt, pepper and garlic powder in a medium bowl.
- Remove okra from soy or almond milk and dredge into cornmeal-flour mixture to coat well.
- Add okra to hot oil and cook until golden brown.
- Remove from oil, drain on paper towels.
- Serve hot!
by Fylvia Fowler Kline
1 pound fresh green beans, whole
1 cup buttermilk
2 cups flour
1/2 cup cornbread mix (We used Marie Callender)
3 tsp seasoned salt (We used Johnny’s)
1/2 tsp garlic powder
1/2 tsp (more or less) red chili powder
a pinch of MSG (optional for a lot of you out there, but we’re risk taker!)
oil to deep fry.
Shake together all the dry ingredients in a large Ziplock bag. Drench green beans in buttermilk, place in bag by the handful. Shake till well coated. Deep fry till coating is light brown but beans are tender and crunchy. Repeat with rest of the beans
I just subscribed to The Full Plate Diet Blog. It’s full of great healthy recipes. Here’s the one I got today:
- 2 oranges, peeled and chopped
- 2 cups fresh pineapple chunks
- 1 banana, sliced
- ¼ cup unsweetened shredded dried coconut
- 2-4 tablespoons dried cranberries
- 1 tablespoon orange juice concentrate
- 1 tablespoon water
- ½ tsp almond extract
Combine the fruit, coconut and dried cranberries in a bowl. Whisk together the orange juice concentrate, water and almond extract in a small bowl. Pour over fruit mixture and stir all together. Serve.
From Betty Crocker
1 box Betty Crocker Original Supreme Premium brownie mix
1/3 cup butter
2/3 cup grated coconut
2/3 cup toffee bits
2/3 cup chopped pecans
2/3 cup semi-sweet chocolate chips
3/4 cup + 2 Tbsp condensed milk
Stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan (grease only bottom of pan). Bake 14 minutes at 350 degrees.
Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set. Cool completely.
Mix together cake mix, sour cream, eggs, water and 1 Tbsp cinnamon. Pour into greased 9-inch pie plate. Sprinkle 2 tsp cocoa evenly on top of the batter. Then sprinkle the chocolate chips. Bake 20- 25 minutes at 350 degrees. Serve warm with chocolate cinnamon sauce:
Mix together condensed milk, 2 Tbsp cocoa and 2 tsp cinnamon and salt. Microwave to a boil. Pour over the cake.