MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Okra Saute
Categories: Indian, Okra, Vegetables
Yield: 2 Servings

10 sm Tender okra pods; up to 12
1/2 ts Coriander powder
1 ts Cumin powder
1 ts Turmeric
1 ts Salt
4 tb Oil
1 Tomato; sliced
2 tb Cilantro; chopped

Wash and dry okra pods and slit each one once on the side, taking
care not to slit the complete length; do not chop off the tops. Mix
all powders and sal ttogether and stuff mixture into the slits. Heat
oil in a wok and place okra pods side-by-side. Saute on low heat,
turning over gently so that all sides are cooked. Grnish with tomato
slices and cilantro leaves and serve.

Recipe by The Taste Divine by Vanamali, 1993

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Okra Saute
Categories: Indian, Okra, Vegetables
Yield: 2 Servings

10 sm Tender okra pods; up to 12

Eeeeeewwwwww. Snot pods. One of the main reasons I keep file' powder
on hand is so that I can avoid using snot pods to thicken my gumbo.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Gumbo
Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
Yield: 6 Servings

1 md Onion; diced 1/4"
3 Ribs celery; sliced 1/4"
4 tb Oil
4 cl Garlic; minced
+=OR=+
1 ts Garlic granules
1 lg Bell pepper; cored, 1/4"
- dice
28 oz (2 cans) Red Gold diced
- tomatoes w/chilies
16 oz (2 cans) Red Gold tomato
- sauce
1 ts Sugar; highly optional
1 Turkish bay leaf
1 ts Dried thyme; crushed
1/2 ts Salt
1 tb Parsley flakes
1 ts Trappey's Red Devil sauce
2 lb Medium shrimp; tails-off
1 tb File' powder
Hot cooked rice

Dice onion and green pepper, slice celery. Keep each
separate. Heat oil in 5 quart pan over medium heat. Add
garlic and saute for 1 minute. Add onion and saute for 2
minutes. Add celery and green pepper and saute for 3
minutes longer. Add tomatoes, tomato sauce, salt, bay
leaf, sugar (if using), thyme, parsley and hot pepper
sauce. Reduce heat and simmer for 15 minutes. Add shrimp
and cook for 4-5 minutes longer, stirring gently. Stir in
file' powder and simmer two minutes more.

Serve over hot cooked rice. Pass ground cayenne and
additional hot sauce.

Makes one pot of pretty good gumbo.

Uncle Dirty Dave's Kitchen

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Re: Re: Whole Okra Saute
By: Dave Drum to Ben Collver on Sat Sep 06 2025 05:03 am

Title: Whole Okra Saute

Eeeeeewwwwww. Snot pods. One of the main reasons I keep file' powder on hand is so that I can avoid using snot pods to thicken my gumbo.

They dry up into boogers when you saute them. :9

* Exported from MasterCook *

Boogers On A Stick

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 6 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Jar cheez whiz
Green food coloring
25 Pretzel sticks -- up to 30
Tools:
Waxed paper
Long handled spoon
Platter

With an adults help, melt the cheeze whiz in the microwave or on top
of the stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green
food coloring into the warm cheese, using just enough to turn the
cheese a delicate snot green.

To Form Boogers:

Dip and twist the tip of each prtezel stick into the cheese, lift
out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet
of waxed paper.

Allow finished boogers on a stick to cool at room temperature for
10 minutes or until cheese is firm.

Gently pull boogers off waxed paper and arrange on a serving platter.

Yield: 6 Servings

Sicko Serving Suggestion:

Place a bowl of chunky red salsa in the center of the platter so that
guests can turn plain buggers into bloody ones.

Posted by: Carolyn Shaw, Oct 1995


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Title: Whole Okra Saute

Eeeeeewwwwww. Snot pods. One of the main reasons I keep file' powder on hand is so that I can avoid using snot pods to thicken my gumbo.

They dry up into boogers when you saute them. :9

I assume you're being facetious. But I don't know as I've never sauteed
a slime ball (okra). Even the deep fried/tempura okra isn off-putting.

* Exported from MasterCook *

Boogers On A Stick

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 6 Preparation Time :0:00
Categories : Halloween

Here's another for your arsenal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zombie Boogers
Categories: Grains, Snacks, Novelty
Yield: 15 servings

10 c Plain popped popcorn
1 c Sugar
1/2 c Butter
1/4 c Light corn syrup
20 Drops McCormick yellow food
- color
10 Drops McCormick green food
- color
3/4 tS Baking soda

Set oven @ 200ºF/93ºC.

Place popcorn in large bowl.

Bring sugar, butter and corn syrup to boil in medium
saucepan on medium heat.

Cook and stir 4 minutes.

Stir in food colors and baking soda (mixture will foam
up).

Remove from heat.

Pour over popcorn in bowl.

Toss to coat evenly.
Spread popcorn evenly on foil-lined 15" X 10"" X 1"
baking pan.

Bake 1 hour, stirring every 15 minutes.

Cool completely on wire rack.

Store in airtight container.

RECIPE FROM: https://www.mccormick.com

Uncle Dirty Dave's Archives

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... Equip your Zombie Apocalypse Shelter with canned cheese burgers!
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