*  Exported from  MasterCook  Buster  *
 
                               Okra Beignets
 
 Recipe By     : Jane Adams Finn, Wash Post, 8/26/98
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mc_List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Okra -- Very Thinly Sliced
    1      cup           Onion -- Minced
      1/4  cup           Green Bell Pepper -- Minced
      1/2  cup           Cooked Rice
    3      tablespoons   Flour
      1/2  teaspoon      Salt
    1      each          Egg
    1      tablespoon    Water
      1/2  teaspoon      Hot Pepper Sauce -- Such As Tabasco
    6      tablespoons   vegetable oil -- preferably peanut
 
 This recipe is adapted from one in the late Bill Neal’s “Southern 
 Cooking” (University of North Carolina Press, 1985), where he 
 wrote that he would like to persuade theater owners to sell fried 
 okra instead of popcorn! His beignets are terrific as appetizers or 
 a centerpiece to a vegetarian meal.
 
 poon the okra mixture into the skillet by the tablespoonful. Fry for 
 about 2 minutes, or until nicely browned. Turn and cook the other 
 side. Remove to absorbent paper and keep the beignets warm 
 until all are cooked.
 
 Per serving (based on 6): 148 calories, 3 gm protein, 12 gm 
 carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated fat, 
 193 mg sodium, 1 gm dietary fiber © Copyright 1998 The 
 Washington Post Company
 
 Posted to MC-List by Johnnye
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