MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Okra and Tomatoes
  Categories: Low country, Southern
       Yield: 8 servings
  
       8 sl Hickory-smoked bacon
            -(thick slices)
       1 md Onion, chopped (~3/4 cup)
       1 lb Fresh okra, trimmed
       5    Vine-ripened tomatoes,
            -peeled and quartered
            -OR
       1 cn Tomatoes, quartered,
            -with their juice (1 1/2 lb)
       1    Fresh hot pepper or
            -cayenne pepper to taste
            Dry white wine or
            -chicken stock
            Chopped fresh herbs of
            -your choice for garnish
  
   Cook the bacon in a cast-iron skillet over medium heat until it is
   uniformly crisp. Remove from the skillet and set aside to drain. Add
   the onion to the bacon grease and cook until the onion begins to
   become transparent, about 5 minutes. Add the okra and continue
   cooking until the okra begins to glisten with moisture. Add the
   tomatoes and pepper and lower the heat. Simmer, uncovered, until the
   okra and tomatoes are stewed evenly, stirring occasionally and adding
   wine or stock to the pan if necessary to keep the mixture soupy.
   Serve over white rice steamed in chicken stock and harnish with fresh
   herb of your choice and the reserved bacon, crumbled. Serves 6-8.
  
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