Clare, I have but only when it was a light sourdough, not one with a strong sour dough flavour. That wouldn't appeal to me. Annie1971, this is the recipe I used for the Chocolate Bread. Home Cookin Chapter: Recipes From Thibeault's Table Chocolate Cherry Bread ====================== Posted by Carol: Chocolate-Cherry Bread Recipe from: Chocolate! Good Housekeeping Favorite Recipes by The Editors of Good Housekeeping Cookbook Heaven A not-too-sweet bread studded with bits of bittersweet chocolate and (tried tart cherries. We use Dutch-process cocoa instead of the more usual natural cocoa to give the bread a richer brown color. Prep: 20 minutes plus rising Bake: 20 minutes Makes 2 loaves, 12 slices each 1/4 cup warm water (105 to 115 degrees F) 1 package active dry yeast 3 teaspoons granulated sugar about 3 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa 1/3 cup packed brown sugar 1 3/4 teaspoons salt 1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F) * 4 tablespoons butter or margarine,softened 1 large egg, separated 3/4 cup dried tart cherries * 3 squares (3 ounces) bittersweet chocolate, coarsely chopped * 1 teaspoon water In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt. With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping. Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees F. In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf. Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.

I really had to laugh a bit since this post reminded me of a similar problem my cousin had with an abundance of zucchini. She made every recipe known to man, particularly zucchini bread and lovingly shared all of it with her wonderful neighbors, who eventually grew tired of it and warned her they never wanted to see another zucchini ever again!!! LOL! Hope you can cultivate a taste for fried okra. IMO, the secret is to use corn meal, not flour. Season with S&P or creole seasoning which adds a nice kick to it. Make sure the oil is hot so the okra won't absorb any grease. Fry quickly until golden and drain on paper towels. It's best to eat it immediately while crispy. I use a black iron skillet, which of course, is THE staple of every southern kitchen!!! I want to try Ginger's recipe...it sounds wonderful! Donna

How to freeze Okra Start with freshly picked okra. Wash, cut the stems off, being careful not to cut into seed chamber, otherwise the seeds may spill out. Blanch by putting into rapidly boiling water for about 3 minutes. Remove and cool immediately by placing under cool running water. Pat dry, optionally make a cut lengthwise, pack in plastic bags, seal tightly and place in the freezer. Should keep well upto a year. ************ Okra Casserole Take a medium size casserole dish, spray with pam spray. Layer a layer of fresh or frozen okra, add in order, layer of chopped onion, chopped bell pepper, can of relleno tomatoes with green chilies, cheddar chesse, layer of okra, layer of onion, layer of green pepper, can of stewed tomatoes, monterey jack grated cheese, stuff 4 slices of bacon around edges of dish to season, salt and pepper. Preheat oven to 375 degs. (F). Bake for 45 to 60 minutes, or until the pepper and onion are tender. Only make one layer if you have a small family. The two layers work fine for a larger dish to take to family and church gatherings. You can make this hotter by adding a little tobasco. It is delicious. **************** Orka Gumbo 1/3 cup oil 6 cups fresh or frozen okra, sliced in 1/2" slices 2 onions diced 2 medium bell peppers, diced 1 cup celery, diced 4 cloves garlic, minced fine 2 fresh tomatoes, diced large 1/4 cup flour 2 8 oz cans tomato sauce 1 1/2 cups of cooked chicken 5 Hot links diced 1 tsp. chicken-style seasoning 6 cups water Dash of blackpepper, paprika, chili powder, and salt (to taste) Sautfresh okra in oil, stirring frequently. If you use frozen okra place in pan without oil and let cook for approximately 5 minutes and remove any access water and then add oil and sauté until okra is not rubbery. In separate skillet, bake 1 1/2 cups of chicken (spiced as you like--paprika, salt, chili powder, and pepper); After chicken is fully cooked slice in 1/4" chunks. In stockpot: Add onions, bell pepper, celery, and garlic; sauté for about 8-10 minutes. Add 2 cups water, tomatoes, and chicken chunks. Let cook for 5 minutes. Remove from heat and add tomato sauce, links, okra, seasoning and an additional 4 cups of water. Let simmer on low heat for 30-45 minutes. Yield: 8-10 servings. **************** Fried Okra 2-1/2 cups sliced fresh okra 1 cup white corn meal 3 tbsp flour salt and pepper to taste 1/4 cup bacon fat Wash okra whole, then slice. Mix cornmeal and flour together. Add okra and toss together until okra is well coated. Heat bacon fat in heavy skillet. Add okra pieces and fry until tender. Season with salt and pepper. ************* Fresh Okra Succotash 1 quart okra, washed and sliced 1 cup young lima beans 1 cup fresh corn kernels 3 large tomatoes 1 tablespoon butter 1 teaspoon salt 1/4 teaspoon black pepper Peel and seed tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven. Add sliced okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the corn. Cook 20 minutes longer; add butter and stir. Serve as a side dish. Serves 4 to 6. Adapted from Mrs. Rorer's New Cook Book (1902) ***********

I started putting meat in my stuffing a year ago. What a difference it makes. I make a plain jane bread stuffing, but add the meat from six hot Italian sausages to it. I fry it up, crumbling it up. (remove it from the casing first). Once the bird is stuffed, I put thick sliced bacon all over the top of the bird and put it in the oven, covered. I uncover the last 1/2 hour to 45 minutes to brown the bacon. Remove the bacon then crumble it finely. In the meantime, leave the bird in the oven and it'll brown nicely. When you take the stuffing out of the bird, mix in the crumbled bacon. I also add cranberries to the stuffing. One of the guys I work with told me his sister did this so I tried it for Christmas and it was an instant hit. You would think the spices from the sausages would over power the 'normal' dressing spices, but it actually enhanced them, with a tiny kick. Even people who don't like spicey would eat it, I'm sure.