| 1 | 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 ?ts olive oil, 1/8 ts chili powder and 1/8 ts black pepper. |
| 2 | Cook about 15 minutes to blend flavors. |
| 3 | Spicy cheese sauce: in small saucepan, over low heat, melt 1/?tb butter/margarine. |
| 4 | Stir in 2 tb all purpose flour; cook 5 minutes, stirring occasionally. |
| 5 | In crease heat to medium; stir in ?cup milk. |
| 6 | Cook 5 minutes, stirring occasionally, until slightly thickened. |
| 7 | Gradually stir in ?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. |
| 8 | Keep dipping sauces warm. |
| 9 | In 4 quart saucepan, using deep-fry thermometer, heat 2 inch oil to 365 degrees. |
| 10 | Meanwhile, slice stems and tips from okra. |
| 11 | In medium bowl, combine next five ingredients. |
| 12 | In small dish, beat together egg and 1 tb water. |
| 13 | Coat okra with egg mixture. |
| 14 | In small batches, fry coated okra until golden brown, about 1 ?minutes. |
| 15 | With slotted spoon, remove to paper towel to drain. |
| 16 | Serve immediately with warm dipping sauces. |
