Okra Concoction

This recipe is also a Paula Deen specialty.

Fried Okra Salad:

1 1/2 pounds breaded frozen okra
Vegetable oil for frying
2 large tomatoes, seeded and chopped
1/2 green bell pepper, diced
1 bunch green onions, diced
six slices bacon, cooked and crumbled
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup distilled white vinegar

Fry okra in vegetable oil and drain on paper towels. In medium bowl, combine okra, tomatoes, bell pepper, green onions and bacon. In small saucepan over medium heat, combine oil, sugar and vinegar. Cook, stirring frequently, until sugar dissolves. Pour over okra mixture and toss. Serve immediately.

Biscuit Break

Bacon-Cheddar Biscuits:

2 1/4 cups all-purpose soft-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
3 T shortening
Crumbled bacon strips
1 cup shredded sharp Cheddar cheese
1 cup whole milk
2 T melted butter, divided

Preheat oven to 475. Line a baking sheet with parchment paper. Set aside. In a medium mixing bowl, sift together flour, baking powder, sugar and salt. Cut in shortening with a pastry blender until mixture is crumbly. Add bacon bits and cheese, tossing to combine. Add milk and 1 tablespoon butter. Stir lightly until well mixed, being careful not to over mix. Turn dough out onto a heavily floured surface. Knead dough 4 or 5 times. With floured hands, pat out dough to approximately 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter without twisting. Place on prepared baking sheet. Bake for 10-12 minutes, or until golden brown. Brush hot biscuits with remaining 1 tablespoon butter.

Bacon, It's What's In the Dip

Bacon Cheddar Dip:

2 cups sour cream
1 cup finely shredded Cheddar cheese
1 envelope Ranch salad dressing mix
2-4 bacon strips, cooked and crumbled

In large bowl, combine all ingredients. Cover and refrigerate for at least one hours to allow flavors to meld. Serve with assorted crackers and/or fresh vegetables.