Bamia (sweet & sour okra) 1 lb small okra pods 2 tbls EVOO 1 tbls honey Salt & pepper to taste 1 tbls lime juice ½ cup water Wash okra and pat dry. Top and tail it, discarding any blemished or hard pods Heat the oil in a heavy saucepan and sauté okra 3-5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice and water. Cover, lower heat, and simmer 15 minutes, adding more water if necessary, until pods are tender. Source: Traditional Egyptian dish. Stewed Chickpeas & Okra 2 tbls oil 1 cup okra in ½-inch slices ½ cup chopped onion ½ cup chopped green pepper 1 can (14 ½ oz) diced tomatoes ¼ tsp oregano ¼ tsp ground cumin 1/8 tsp salt 1/8 tsp red pepper 1 cup cooked or canned chickpeas Heat oil over medium high heat in saucepan. Add the okra, onion, and bell pepper and cook, stirring, until softened. Stir in the tomatoes. Add the spices. Stir in the chickpeas, bring to boil, lower the heat and simmer, uncovered, ten minutes. Source: "Wholesome Harvest" Okra Crustini 12-15 okra, sliced 6 garlic cloves, minced 2-4 paste tomatoes, diced handful basil, chopped white wine salt & pepper to taste Olive oil French bread Diagonally cut French bread about 3/8 inch thick. Brush with olive oil and toast both sides, preferably over a charcoal fire; of in the broiler. Saute okra in olive oil, 3-4 minutes, then add garlic and continue cooking until garlic just turns golden. Add tomatoes and a dash of white wine. Add salt & pepper. When juices start to flow add the basil. Cook until tomatoes have fully softened and their juice combines with the okra. Pile the mixture on the toasted bread slices. Source: Original recipe. Bhindi Bharwan (Indian Stuffed Okra) 1 lb okra* 3 tbls oil 1 tsp cumin seeds 1 med onion, chopped 2 green chilies, seeded & chopped ¾ inch ginger, finely chopped 1 tomato, chopped stuffing: 3 tsp ground coriander 2 tsp ground tumeric 2 tsp ground fennel seed 2 tsp Amchur (dried mango powder) 1 tsp cayenne ½ tsp salt Cut the stalk off each okra pod and make a lengthwise slit. Combine stuffing ingredients and mix well. Stuff each pod with the mixture. Saute cumin with a little oil until it starts to crackle. Add onion, chilies, and ginger and sauté until the onion turns transparent. Add tomato and cook until it turns pulpy. Add the okra and cook for 5 minutes until tender and well coated with the sauce. Serve with rice. *Zucchini or other summer squash can be substituted. Source: "The Food of Asia"

Like you, Glenda, I want salt as well as black pepper on my cantaloupe. Fabulous Fruit Salad 1 medium honeydew, peeled, seeded and cubed 1 medium cantaloupe, peeled, seeded and cubed 2 cups cubed seedless Watermelon 2 medium peaches, peeled and sliced 2 medium nectarines, sliced 1 cup seedless red grapes 1 cup halved fresh strawberries 1 11-ounce can mandarin oranges, drained 2 medium kiwifruit, peeled, halved and sliced 2 medium firm bananas, sliced 1 large Granny Smith apple, cubed 1 12-ounce can frozen lemonade concentrate, thawed 1 3.4 ounce package instant vanilla pudding mix In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour. Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each). Source: Taste of Home

Here are some I've either tried or had other places. I made the shrimp salad Wednesday and DH said I could make it anytime. BLACK BEAN & CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Serves 6. TOMATO FETA SALAD 4 pints grape tomatoes, red or mixed colors 1 1/2 cups small-diced red onion (2 onions) 1/4 cup good white wine vinegar 6 tablespoons good olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese Maybe add garlic to the oil and black olives to the salad Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. DILL POTATO SALAD 6 new or red potatoes, cooked in skins & cooled 1/4 c. cider vinegar 1/2 c. salad oil 2 tsp. seasoned salt 2 tsp. dried dill weed 1 med. onion, sliced thin 1/2 tsp. basil 1/8 tsp. dry mustard Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings. SHRIMP AND RICE SALAD 1 lb. cooked shrimp, peeled and deveined (or frozen salad shrimp already cooked) 3 cups cooked rice 1/4 cup sliced celery 1/4 cup sliced stuffed olives 1/4 cup pimiento, sliced 1/4 cup green onion, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 c. mayonnaise 3 Tbsp. French dressing Blend all ingredients well and chill. May be garnished with minced parsley.

Must be a good year for Blueberries. Plenty available and good prices. After you make the BBCrisp and want to try something else, make this: BLUEBERRY BUTTERMILK CAKE *** * 1 cup all-purpose flour * 1/2 teaspoon baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1/2 stick unsalted butter, softened * 2/3 cup plus 1 1/2 tablespoons sugar, divided * 1/2 teaspoon pure vanilla extract * 1 large egg * 1/2 cup well-shaken buttermilk * 1 cup fresh blueberries (about 5 oz) Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. * Or 9inch square pan. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. ***I changed the name to BB Breakfast Cake because I found it makes a tasty quick breakfast. After baking I slice it and keep in a Tupperware container in the fridge. Give a slice a couple seconds in the MW and it is gooood. I'm going to try Marygailey's BB Crisp. I still have a lot of BB's. Note to Self: put Mayo on shopping list, almost out; put VANILLA IC on same list. Sue