Okra, the green pod that has a sliminess that turns some people off, is a main ingredients in Southern gumbo. That slime serves as a thickening agent, so okra is a good addition to many stews and soups. Combine with tomatoes, potatoes, chicken, fish and other vegetables.

CURRIED OKRA -- Dredge okra halves in flour then dip in mixture of beaten egg, lemon juice, minced garlic, turmeric, curry powder, and cayenne; then roll in bread crumbs. Fry until golden.

DRIED FRUIT AND OKRA -- Stir fry chopped okra and onion; add dried fruit (prunes, apricots, raisins, etc.), prune juice, tomato juice and quarter of a lemon (rind and fruit). Simmer 15 minutes. Serve warm or chilled.

FRIED OKRA -- Stir okra slices in mixture of beaten eggs and Tabasco sauce or buttermilk then coat with mixture of cornmeal or cracker crumbs (saltines are good) and cayenne and fry. Serve with a cheese sauce if desired.

GUMBO -- Make a rich, brown roux and in it sauté garlic, onions, celery and green pepper, cooking until vegetables are tender, then add chicken stock, chopped tomatoes, some tomato juice, chopped fish fillets and shrimp, crab meat, crawfish, plus sliced Andouille smoked sausage, fresh or frozen okra, cayenne and a few bay leaves. Simmer for another hour or so.

OKRA AND POTATOES -- Combine pieces of okra, diced potatoes and chopped onions and sprinkle with cornmeal and seasonings. Spoon into hot oil and fry, turning mixture until nicely browned.

OKRA AND SHRIMP -- Sauté onion and bell pepper in butter and oil, add sliced okra and cook until onion is soft. Add chopped tomatoes, white wine, lemon juice, parsley and simmer. Add shrimp and cook until done done, about three minutes. Serve over rice.

OKRA AND TOMATOES -- Sauté okra pods in butter until tender and bright green. Top with chopped tomatoes, basil and parsley.

OKRA FRITTATA -- Combine sliced okra, diced green tomato, chopped onion, minced garlic and sliced Jalapeno pepper and toss with mixture of beaten eggs, milk, cornmeal and seasoning. Pour gooey mix into hot oil in skillet, flip when underside is golden (about 10 minutes) and fry other side. Or don't turn, rather bake to brown the topside.

OKRA, HAM AND RICE -- Sauté chopped okra, onion and green pepper in bacon fat with bacon. Add chopped garlic and chopped ham, then chopped tomatoes, cayenne, thyme, uncooked rice and water. Boil, then simmer until rice is tender.

OKRA SUCCOTASH -- In pan, cook together chopped tomatoes, sliced okra and seasonings. When soft, add lima beans then corn kernels. Add some butter, if desired.

OVEN-ROASTED OKRA -- Toss okra in mixture of olive oil, oregano, salt and pepper, spread in a pan and roast in very hot oven, shaking pan occasionally, about ten minutes until tender.

SCALLOPED OKRA WITH CORN -- In casserole dish, layer butter sautéed okra slices and corn. Cover with a white sauce, adding cheddar cheese if desired. top with buttered bread crumbs and bake until golden.

SPICY OKRA -- Sauté onions, grated ginger root, chopped tomatoes, turmeric and ground fresh green chilies. Simmer until liquid is reduced then add whole trimmed okra and simmer until cooked but still firm. Garnish with coriander leaves.

TOMATO WITH CORN AND OKRA -- Cook okra slices, chopped onion, corn kernels, chopped green pepper and diced tomatoes in bacon fat, adding a bit of sugar and Tabasco sauce. Simmer until vegetables are tender and sprinkle with crumbled bacon, if desired.