Nevada - The Silver State, State flower: Sagebrush

1. Pine Nut Salad
2. Union Brewert Meat Balls
3. Okra and Tomatoes
4. Buttermilk Batter Bread
5. Nevada Pumpkin Pie

Okra and Tomatoes - Serves 4

1 lb fresh okra or 2 10oz. packages frozen, thoroughly defrosted
4 slices lean bacon, cut crosswise into halves
1 medium onion, peeled and coarsely chopped
1-½ tsp salt
3 medium firm tomatoes, pealed and coarsely chopped
1 tsp fresh red chili, finely chopped

Wash the fresh okra under cold running water and scrape the skin lightly to remove any surface fuzz (I solve this issue buy buying only the very smallest pods.) Frozen okra needs only to be defrosted and drained. Pat okra dry with paper towel, cut off stems and slice into ¼" thick rounds.

In a heavy 11" sauté pan or skillet, fry the bacon over moderate heat, turn frequently until crisp and browned and have rendered all their fat. Transfer to paper towels to drain.

Add the okra, onion and salt to the remaining bacon fat and, stirring constantly, cook over moderate heat for 10 minutes. Add the tomatoes and chili, cook over high heat for 2 minutes, stir constantly.

Reduce heat to low and simmer uncovered for about 10 minutes or until okra and tomatoes are soft, stir frequently. Taste for seasoning.

To serve, transfer content of sauté pan to a heated bowl and arrange bacon on top.

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