This recipe is a 'country classic'.  It was always made in a steel skillet with
a 'cold handle'.  It is not only great served hot, but equally as great when
cold.  This is another recipe that is over 100 years old as it was passed down
from Memaw's mother.

Ingredients:
2 cups Fresh Okra, cut into 1/4" slices
1 /2 cup onion, diced
3/4 cup uncooked white rice
1 12 oz can whole tomatoes
1 can water (12 oz)
1/4 cup Crisco
1 tbl. Salt
1 tbl. fine black pepper

Directions:
In a frying pan, heat the Crisco until hot (medium high heat).  Add the okra and
onion and sauté until the onions become translucent.  Add the remaining ingredients
and reduce heat to a simmer.  Cover and cook for 20 minutes.  Remove from heat
let sit for 10 minutes.  Stir again and serve.