In a kettle, dutch oven, etc. bring the beans and water to a boil;
boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.
Add ham bone, tomatoes, and onion. Bring to a boil, cover and simmer 1
to 1 1/2 hours or until beans are tender. Add okra and simmer 15
minutes longer. Remove bone, cut off any meat and add meat to soup to
reheat. Season with salt and pepper to taste.

Heat the oven to 350 degrees F.
Put the whole ears of corn into the oven (do not shuck the corn) and
cook until the outside is charred and the inside feels soft when
pressed, about 30 minutes. When it is cool enough to handle, pull out
the silk and remove the husk. Cut the kernels off the cob and set aside.
If using frozen okra, put it into a strainer and run it under cool
water for a few minutes to thaw. Remove the stems from the okra and
cut them into thirds. Heat 1 tablespoon each of butter and oil
in a skillet over medium-high heat. Cook the onion until it begins to
soften, then add the corn, okra, and thyme. Cook for 1 minute and set
aside. Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring
the
water to a boil in a large saucepan and add 1 teaspoon salt.
Gradually sprinkle in the corn meal, whisking constantly to avoid
lumps. When it is all incorporated, stir in the remaining 3
tablespoons butter and the sauteed vegetables. Reduce the heat to
low, season with salt, pepper, and nutmeg, to taste, and cook for 10
minutes stirring occasionally. Pour into the buttered dish and let cool.

Slice the cooled cornmeal into squares and serve. You can also fry
the cornmeal squares for a few minutes in butter or olive oil to make
them crisp on the outside and soft on the inside.

Wash the okra in cold water and drain. Cut it into 1/2-inch slices and remove the stems. Heat half the oil in a large heavy skillet over medium heat. Add half te okra and spread it into an even layer with a spatula. Sprinkle with salt and pepper. Fry, turning the okra with a spoon to cook evenly, until the okra is tender, crispy, and well browned, about 10 minutes. Drain on paper towels. Repeat with remaining oil and okra and serve hot.

Wash the okra and wipe dry. Trim both ends and slice into very thin rounds. Heat the oil over high heat in a large frying pan. When it is very hot, add the okra in single layer. Cook over medium heat, turning and tossing, until it is cooked and crispy brown,. about 20 minutes. Sprinkle with lemon juice, mix, remove the okra with slotted spoon, and drain on paper towels.

Wash okra and drain well. Remove tip and stem end; cut okra into 1/2 inch slices. Sprinkle okra with salt; add buttermilk, stirring until well coated. Let stand at least 15 minutes; then drain okra well. Dredge in corn meal. Deep fry okra in hot oil at 375 degrees F until golden brown; drain on paper towels.

Melt shortening in a 12-inch cast-iron skillet over medium heat until a frying thermometer registers 375 degrees. Whisk eggs and milk together in a bowl. Place flour, cornmeal, salt and pepper into another bowl. Whisk to combine. Place 8 pieces of okra in egg mixture to coat, then dredge through flour mixture. Fry until golden brown, turning as necessary, 3 to 4 minutes. Drain on a paper towel. Repeat process. Serve warm.

Combine egg and okra into bowl; coat with cornmeal. Fry in drippings over medium heat until browned. Add tomatoes, sugar, catsup, onion and bell pepper. Cover and simmer until vegetables are tender. Season with salt and pepper; serve at once.

Add canola oil to a large saucepan. Add onions, peppers and celery. Saute until vegetables are soft. Add tomatoes, corn, okra, and bay leaf. Simmer, uncovered, one hour. Season with salt and pepper. Remove bay leaf before serving.

Blend the garlic, chili & 3 tb water into a paste & empty into a bowl. Stir in the ground cumin, coriander & turmeric. Mix. Heat oil in a large skillet over medium heat until hot. Add the cumin seeds & let them sizzle for a few seconds. Slightly reduce the heat & pour in the spice paste. Stir-fry for 1 minute. Add the okra, salt, sugar & lemon juice along with remaining water. Bring to a gentle simmer. Cover tightly & cook over a low heat for 10 minutes.

Brown beef in skillet; add onion and garlic and cook until tender, stirring to seperate meat. Pour off fat.

Add tomato sauce, pepper, egg, and bread crumbs; bring to a boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

Arrange okra around buttered 1-quart casserole with tips toward center and ends along the outside; spoon tomato mixture over okra.

Bake in preheated 375F oven for 30 minutes, or until set; let stand 10 minutes.

Bring the water to a gentle boil in a 3-quart saucepan, add okra and cook for about 10 minutes. Remove the okra with a slotted spoon and set aside.

Raise the heat under the saucepan so the water boils briskly. Add the cornmeal in a thin, steady stream, stirring all the while to prevent lumping. Add the salt and okra; cook, stirring for 10 to 12 minutes. Remove from heat and add the butter a piece at a time, stirring after each addition, until all the butter is incorporated. Keep stirring until this okra has practically disappeared and the cornmeal is light.