Fried Okra Salad

Here is my blog from over a year ago. I just wonder how many have actually tried this recipe for Fried Okra Salad. I am giving you another chance. It is absolutely one of the best dishes in the world. Easy too, it is OK to get frozen Okra that has been already breaded and ready to fry. It cooks up in a few minutes so cut up the onions and tomatoes first so they will be ready when the okra is done. I still go for the pork chops, mashed potatoes and gravy for a wonderful meal. I like thin cut pork chops with the ‘bone in’, they are done in a few minutes and tender and crisp.

something special about the crunchy okra, fresh tomatoes and onions. All time favorite!

This may be your favorite once you try it. My mother got this recipe at least 75 years ago from Beulah Kerr. It has been a family favorite for four generations. Simply delicious! It is especially good with summer time meals~pork chops, mashed potatoes, fresh green beans and  pickled beets~

Crunchy Fried Okra Salad  

1 pkg. sliced frozen okra   ( Or buy frozen cut okra that has been breaded, then you can put it right  in the skillet still frozen and eliminate the next two steps. Just as good either way.)
1 ½ c. flour (more if needed)
½ tsp salt
1 large tomato, chopped
½ c. chopped onion

Thaw sliced okra in warm water,
pour water off, then toss in plastic bag with
flour and salt mixture. Coat well. (okra should
be stuck together in clumps) You DON’T need to do this step if you use the cut and breaded frozen okra! I am making it really easy for you.
Heat about two inches of oil in skillet, med. hot
Fry half the okra at a time. (add more oil if
necessary on second batch). Use large slotted spoon to turn okra and cook on all sides until light golden and crisp, watch carefully so it won’t burn.
Drain on lots of paper towels, get that grease out! When ready to serve, toss okra with the chopped tomatoes and onions. Salt to taste.

Black Eyed Peas

It would be hard to find another thing as good as fresh black eyed peas. Most times it is just hard to find them anywhere. I had some lined up with Farmer Shay but after planting 8 acres of them in five different fields, the deer found them and he didn’t make a crop. I mentioned on Face Book that I was looking for some to buy and a  good friend knew of a source, that same evening there were two big sacks hand delivered to my front door by her son Austin. He said he would take me to the pea patch the next morning when it was cool and we could pick more. So I ended up with about three bushels.

you lay the wet pea on the tray and push it through the hole,  it catches in the roller and separates the pea from the shuck

This is a pea sheller  you lay the wet pea on the tray and push it through the hole, it catches in the roller and separates the pea from the shuck. A hand mixer  connects to the metal rod and that makes the rollers turn.

Now comes the fun part, shelling them.They need to be taken care of within day or so, the sooner the better. I put a damp towel over the baskets while I worked on others. I have had this pea sheller for maybe 50 years and it does a good job. A hand mixer is attached to the side with the metal thing and it turns two black rubber rollers inside, much like a washing machine wringer. The peas drop in the container while the shuck goes out the back onto a towel. I like to sit and shell them by hand too, it is pleasant work. (It is not noisy either).

a pile of shelled peas and a pile ready to be shelled.

A pile of shelled peas and a pile ready to be shelled. I like snaps with my peas, those are the small tender ones that are too little to shell.

When I have enough shelled to blanch, I wash those and put them in boiling water, bring it to a boil again and let them roll around in there for about 3 minutes, then cool off quickly in cold water.

Blanching peas in boiling water for three minutes, then drain and rinse in cold water to cool

Blanching peas in boiling water for three minutes, drain and rinse in cold water to cool them off. Blanching stops the peas from maturing any further.

Drain and they are ready for the quart freezer bags.

Here are meal size packages of peas, ready for the freezer.

Here are meal size packages of peas ready for the freezer.

I season my peas with about three slices of bacon and boil until they are tender~ maybe 20 minutes, check on them and don’t cook them to death. This along with corn bread, a pork chop, and a glass of buttermilk, you have a feast. It makes your kitchen smell good too~

Chicken Fried Steak

Some people who check my blog every few days complain when I post a recipe, they accuse me of slacking or goofing off. They may be right but today I started out with thunder and lightning and two scared dogs. Jitter was digging in my pillow and walking all over me. Then I checked the live trap to see if I had a coon that had been getting into my almost ready apricots, and there was the pasture cat that has been bothering my two house cats. I called the animal control to see if they could come and relocate this cat and waited  and no one came, there had been a water main break in town and those men were all working on that. Finally I called back at 3:00 and was told that I should go check the trap. Sure enough the trap was gone and the cat was gone. Now I have to try to get my trap back so I can set it. You can see that I didn’t have time to post a new blog today. I am fixing to goof off and go to bed.

this was a colorful meal and everyone liked it~

Chicken fried steak is a great once in a while meal. If you cook it at home, you can make it healthy. It goes good with fresh vegetables and salads, a nice summer time treat. I served it to my visiting family after church a while back. (I had prepared it all before church and had it in the warming oven, I only had to bake the biscuits.) Mashed potatoes,  green beans, and scraped corn casserole, a big salad and cantaloupe. Cantaloupe makes any meal better.

Chicken Fried Steak
Thin cut round steak cutlets
Seasoned flour (1 1/2 c. flour, 1 tsp salt, some garlic powder and pepper.)
Canola oil
Each cutlet is about the size of a slice of bread, it has been run
through a machine that scores it and makes it tender, you will need
one for each serving. Wet the meat, dredge it in the seasoned flour,
wet it again and then into the flour again.Heat about 1/2 inch of oil in
large skillet until it is medium hot. Lay each piece in hot oil. Don’t crowd
them. Cook each cutlet for  three or four minutes on each side.
Drain on several paper towels that are laying on folded newspaper. Pat the tops
with more paper towels to get the grease out.  Keep them warm as
you cook the rest of them.
For cream gravy, pour off all but about 3 T grease, add 3 T flour and cook
for a minute, then add enough milk to make it the thickness you like. Season
salt and pepper.