This simple dish is always a winner

Collecting and trying new recipes has been a hobby of mine for many, many years. Sharing the best of the best has been a passion for equally as long. In June of 1981, I began writing my first cooking column for the Pryor Jeffersonian Newspaper. I called my column, SOUP’S ON! Soup’s On became a fascinating journey along my Recipe Road!

I thought it might be great fun to share my first recipe from my very first newspaper column. (You know, like taking a sentimental stroll down memory lane.) Let’s GO!

OKRA AND POTATO MEDLEY

4 slices of bacon

2 medium potatoes

1 pkg. of frozen, breaded cut okra

1 med. onion, diced

1 small yellow squash, diced (optional)

1/2 medium bell pepper

1 tsp. salt

Fry bacon until crisp then drain and crumble. Dice potatoes, onion, squash, and bell pepper. Flour squash. Brown okra, potatoes, and squash in the bacon drippings. (You may have to add a little extra if your bacon did not render enough drippings.) Just before these vegetables are done, add the onion, bell pepper, bacon and salt. Serve hot. Note: I have made this recipe with and without the squash and I prefer to omit the squash. Now, how’s that for a little LOCAL FLAVOR???!!!