CHUNKY TOMATO SAUCE: In small saucepan over medium heat, combine an 8 oz can tomato sauce, 1 small chopped onion, 1 seeded and chopped green bell pepper, 1/8 ts chopped garlic, 1 1/2 ts olive oil, 1/8 ts chili powder and 1/8 ts black pepper. Cook about 15 minutes to blend flavors. SPICY CHEESE SAUCE: In small saucepan, over low heat, melt 1/1/2 Tb butter/margarine. STir in 2 Tb all purpose flour; cook 5 minutes, stirring occasionally. In crease heat to medium; stir in 3/4 cup milk. Cook 5 minutes, stirring occasionally, until slightly thickened. Gradually stir in 3/4 cup shredded sharp cheddar cheese, then stir in 4 oz can drained, chopped green chilies, 1/8 ts each ground red pepper and black pepper. Keep dipping sauces warm. In 4 quart saucepan, using deep-fry thermometer, heat 2 inch oil to 365 degrees. Meanwhile, slice stems and tips from okra. In medium bowl, combine next five ingredients. In small dish, beat together egg and 1 Tb water. Coat okra with egg mixture. In small batches, fry coated okra until golden brown, about 1 1/2 minutes. With slotted spoon, remove to paper towel to drain. Serve immediately with warm dipping sauces.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 1|
|Calories from Fat: 64 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 211.5mg||65 %|
|Sodium 95.7mg||3 %|
|Potassium 976.8mg||26 %|
|Total Carbohydrate 82.1g||24 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 70g|
|Protein 17.2g||25 %|
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Calories per serving: 449
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