Flavor Makeover

Turn this season's bounty into some of the best-tasting dishes put in your mouth.

Finding it a challenge to create new, great-tasting vegetable dishes? If so, we have just the recipes to inspire you to rush to your grocery store or farmers market Each of these simple Southern favorites received an A+ at our tasting table. After sampling them yourself, we think you'll concur. JOY E. ZACHARIA

FRIED OKRA SALAD

MAKES 6 SERVINGS

PREP: 20 MIN., FRY: 2 MIN. PER BATCH

1 ½ cups self-rising yellow cornmeal

1 teaspoon salt

1 pound fresh okra

1 ½ cups buttermilk

Peanut oil

1 head Bibb lettuce

1 large tomato, chopped (about 1 cup)

1 medium-size sweet onion, thinly sliced (about ¾ cup)

1 medium-size green bell pepper, chopped Lemon Dressing

3 bacon slices, cooked and crumbled

COMBINE cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture.

POUR peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels.

ARRANGE lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.

Lemon Dressing:

MAKES ¾ CUP

PREP: 5 MIN.

This also makes a tangy dipping sauce for steamed artichokes or asparagus.

¾ cup fresh lemon juice

3 tablespoons chopped fresh basil

1 teaspoon salt

1 teaspoon paprika

½ teaspoon pepper

¼ cup olive oil

COMBINE first 5 ingredients in a bowl. Add oil, whisking until combined.

VIDALIA ONION SOUFFLE

MAKES 8 SERVINGS

PREP: 30 MIN., COOK: 20 MIN.,

BAKE: 25 MIN.

2 tablespoons butter or margarine

5 medium Vidalia or sweet onions, chopped (about 4 cups)

2 cups fresh bread cubes (about 10 slices, crusts removed)

1 (15-ounce) can fat-free evaporated milk

3 large eggs, lightly beaten

1 ¼ cups (5 ounces) shredded Parmesan cheese

1 teaspoon salt

MELT butter in a large skillet over medium heat; add chopped onions, and saute 10 to 15 minutes or until tender.

PLACE onions and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 ½-quart souffle or baking dish. Sprinkle with remaining ¼ cup cheese.

BAKE at 350° for 25 minutes or until set.

SMOKY SPECKLED BUTTERBEANS

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 3 ½ HRS.

You'll know when this dish is readythe pork shreds easily, and the beans are creamy on the inside.

3 quarts water

1 pound smoked pork shoulder

2 pounds fresh or frozen speckled butterbeans

2 teaspoons salt

1 teaspoon pepper

1 jalapeno pepper, sliced

Hot cooked rice (optional)

Toppings: chopped sweet onion, hot sauce or chowchow (optional)

BRING first 6 ingredients to a boil in a Dutch oven. Reduce heat to medium. Cover and simmer 3 hours or until beans are tender, stirring occasionally. Remove pork and shred. Return to Dutch oven. Serve with rice and toppings, if desired. SHARON BRADBERRY

TALLAHASSEE, FLORIDA

Copyright Southern Progress Corporation Jul 2004
Provided by ProQuest Information and Learning Company. All rights Reserved