MY TWIST ON THIS

Try adding shrimp or sliced sausages to your okra and tomatoes and serve over rice for a complete meal.  Ingredients: 1 lb. (16 oz.) cut okra, fresh or frozen 1 medium onion, chopped 2 tablespoons extra virgin olive oil 2 cloves garlic, chopped 1/2 teaspoon cayenne pepper Salt to taste 2 teaspoons red vine vinegar 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (used Hunt’s tomatoes recipe) Directions: Place olive oil in a large skillet. Add onion and garlic, sauté for 1 to 2 minutes. Add okra, cook on medium high heat until lightly brown. Add red wine vinegar and other seasonings. Add tomatoes, cover and cook until tender when pierced with a fork. Twist:  Roasted Garlic Olive Oil and tomatoes with basil, garlic and oregano provide a savory taste.  

If you have a passion for banana pudding but don't want to over indulge, here's a cute and clever idea.  Serve your banana pudding in  ramekins. This recipe is adapted from Nabisco Nilla Wafers.  Your sweetheart and family will appreciate the extra time you spent when you make them a Banana Pudding with a homemade custard.  They will definitely taste the difference. Ingredients: 1 cup granulated sugar 1/3 cup all-purpose flour (or corn starch equivalent) 2 cups 2% milk dash of salt 4 eggs separated 1 teaspoon vanilla extract 1/2 teaspoon banana extract (optional) 35 to 45 vanilla wafers 5 to 6 medium bananas sliced, fully ripe Directions: Preheat oven to 425 degrees F. Prepare Ramekins by adding cookies and slices bananas. Combine 3/4 cup sugar, flour and salt in a medium saucepan. ...