Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Pasta, in desired shapes
Oil for deep frying
Garlic salt *

*Note: Another seasoned salt may be used instead of garlic salt.

Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep fryer to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container.

FRIED OKRA

Dipping sauces
Vegetable oil for frying
8 oz Okra
1/2 c Yellow cornmeal
1/2 ts Paprika
1/4 ts Ground red pepper
1/4 ts Salt
5 Drop hot pepper sauce
1 Egg

CHUNKY TOMATO SAUCE: In small saucepan over medium
heat, combine an 8 oz can tomato sauce, 1 small
chopped onion, 1 seeded and chopped green bell pepper,
1/8 ts chopped garlic, 1 1/2 ts olive oil, 1/8 ts
chili powder and 1/8 ts black pepper. Cook about 15
minutes to blend flavors. SPICY CHEESE SAUCE: In small
saucepan, over low heat, melt 1/1/2 Tb
butter/margarine. STir in 2 Tb all purpose flour; cook
5 minutes, stirring occasionally. In crease heat to
medium; stir in 3/4 cup milk. Cook 5 minutes, stirring
occasionally, until slightly thickened. Gradually stir
in 3/4 cup shredded sharp cheddar cheese, then stir in
4 oz can drained, chopped green chilies, 1/8 ts each
ground red pepper and black pepper. Keep dipping
sauces warm. In deep-fryer thermometer, heat 2 inch
oil to 365 degrees.

Meanwhile, slice stems and tips from okra. In medium
bowl, combine next five ingredients. In small dish,
beat together egg and 1 Tb water. Coat okra with egg
mixture. In small batches, fry coated okra until
golden brown, about 1 1/2 minutes. With slotted spoon,
remove to paper towel to drain. Serve immediately with
warm dipping sauces.

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