- Fresh okra
- 1 egg, beaten
- Salt and pepper to taste
Wash and dry okra. Cut diagonally into ½- to 1-inch pieces. Dip in beaten egg. Roll in mixture of cornmeal, salt, and pepper. In frying pan, heat vegetable oil to almost boiling. Brown, turning okra constantly to avoid burning. Drain on paper towels before serving.
— Nannie Bradford
Recipes to Remember
When the Strickland Crossroads Volunteer Fire Department Ladies Auxiliary gets together for its monthly meetings, somebody usually brings baked sugar pecans, a traditional favorite in the community near Four Oaks.
“We end up with refreshments because we have a lot of good cooks,” says Sherry Johnson, who was president of the auxiliary when the group produced Recipes to Remember to raise funds for the department in 2001. Another popular recipe in the book is a summer favorite — fried okra. The cookbook is one of several fund-raisers that have helped the department buy firefighting equipment, including a truck.
The fire department celebrates its 50th anniversary this year, and the Ladies Auxiliary has been supporting the organization since 1982.
The cookbook is out of print and no longer available for purchase.
Additional recipes from Recipes to Remember that appeared originally with this one:
Baked Sugar Pecans