Welcome To Talk O' Texas

Okra Pickle Sandwiches

1 - 24 oz. loaf sliced white bread
1 - 8 oz. package softened cream cheese
1 - 16 oz. jar Talk O' Texas Hot or Mild Crisp Okra Pickles
1 cup finely chopped fresh parsley or cilantro

Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place a Talk O' Texas Crisp Okra Pickle in the center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich. Roll sandwich in finely chopped parsley or cilantro. Cut in half or quarters if desired.

Cheryl Power

Okra Ham Rolls

Thinly Sliced Deli Ham
Cream Cheese
Talk O' Texas Pickled Okra
Optional: green onion

1. Lay out a piece of ham and with a knife, spread cream cheese on one side on ham. 2. Lay an okra on cream cheese (two-if ham is big enough). Optional: Lay a piece of green onion on cream cheese. 3. Roll Ham, cream cheese first, to the end. 4. Cut ham roll in half. Note: If using onion, the onion should stick out of ends before cutting. Looks real pretty laid out on serving tray.

Melody Kirk

Talk O' Texas Summer Salad

Talk O'Texas Mild Pickled Okra
Red Wine Vinaigrette Salad Dressing
Crumbled Feta Cheese
Pecans
Romaine Lettuce

Cut one bunch of Romaine Lettuce into 2 inch pieces. Add 4 oz Pecan Pieces Add 1 container 4 oz. of crumbled plain Feta cheese Add 8 oz. of Talk O' Texas mild pickled Okra cut into quarter of an inch chunks. Mix in and toss 2-4 oz. of red wine vinaigrette dressing to your taste. Chill all ingredients overnight before mixing together. Yes even the Pecans. Makes a delicious,refreshing and crisp Summer Salad. Our test kitchen tried this recipe and loved it! We didn't add the lettuce until ready to serve, but followed the rest of the recipe as submitted. We love feta cheese, but if you don't you could easily substitue your favorite cheese.

Heinz Miller

Poultry and Okra Salad

3 cups poultry breast meat (chicken or left over thanksgiving turkey)
1 jar Talk O Texas hot okra pickles
1 red bell pepper
1/2 cup frozen or canned corn kernels
1 cup real mayonnaise
slivered almonds (optional)

salad greens
ripe tomatoes

Dice chicken or turkey into 1/2 inch chunks. Slice each okra pickle into 1/2 inch crosswise slices. Dice bell pepper into 1/2 inch pieces. Mix mayonnaise and the brine from the okra pickles in a big glass bowl until creamy. Add the rest of the ingredients except for the almonds. Toss until coated evenly. Cover bowl. Refrigerate overnight. Serve over salad greens. Sprinkle top with almond slivers. Garnish with tomato wedges. (Depending on your tastes you may substitute mild okra for hot, light mayonnaise for regular mayonnaise and add diced onion, celery, radish, whatever your imagination and taste buds desire! Our test kitchen tried this salad and thought it was a pleasant change and loved every bite.)

Bill Mayer - Los Angeles CA

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