b Stewed Okra and Tomatoes  a

Yield: 6-8 servings

4 c fresh okra, small 2 ½ inch size

3 T bacon drippings (or butter)

1 lg onion, chopped

4 fresh tomatoes (or 1 16-oz can Rotel tomatoes)

½ tsp salt

Salt and Pepper to taste 

Wash the okra (do not cut off the stems so the okra does not become slick when cooked). Place in a colander and drain. In a large saucepan, heat the bacon drippings and sauté the onion until translucent. Add the okra, tomatoes, salt and just enough water to cover. Simmer for about 30 minutes, season with salt and pepper to taste.

a Blueberry Orange Bread Pudding a

Yield: 8 - 10 servings

12 cups French Bread cut into 1/2”cubes

1 cup cream

1 ½ cup Milk

1 cup Sugar

1 cup dried blueberries

½ cup orange juice

1 tsp orange zest

4 eggs

1 tsp pure vanilla extract

Place the cut bread into a large bowl. In a small sauce pot, heat together the blueberries and orange juice, just until it starts to simmer. Remove from the heat and let stand for 10-15 minutes. In another saucepan, heat the cream, milk, sugar and orange zest until hot to the touch and the sugar is dissolved. Whisk the eggs in a medium sized bowl. Slowly whisk the milk mixture into the eggs. Pour milk and egg mixture over the bread. Add the blueberries, orange juice and vanilla. Let stand 10-15 minutes, stirring occasionally until bread is completely moistened. Grease large muffin pans and fill with bread mixture. Bake in a preheated 325 degree oven for 25-30 minutes until golden brown. Serve warm with caramel sauce.   

a Caramel Sauce    a

¾ cup buttermilk

6 T. butter

6 T. cane syrup

¾ tsp baking soda

¾ tsp pure vanilla extract

In a large saucepot, combine everything except the vanilla extract. Stir together over high heat until the sugar is dissolved, butter is melted and mixture comes to a boil. Boil for 10 minutes stirring occasionally. Remove from heat and pour in the vanilla. Transfer sauce into a quart size container. This sauce can be poured into jars and sealed and given as gifts or kept in the refrigerator until ready to use. This is best warm or at room temperature. Serve with apple fritter, bread pudding or over ice cream.