1/2 c. white or yellow corn meal
1 lb. sm. white potatoes, peeled and cut into 1/2 inch slices (2 c.)
1/3 c. vegetable oil
1 1/2 c. chopped onions
2 med. sized green tomatoes, each cut into 8 wedges
10 oz. pkg. frozen sliced okra (to use fresh okra, slice 1 lb. okra into 1 inch pieces and add to skillet with onions)
1 tsp. salt
1/4 tsp. pepper

Put cornmeal into pie plate and lightly toss potatoes in it, shaking off excess. In a 9 to 10 inch skillet, heat 3 tablespoons of the oil over moderately high heat. Add potatoes and cook 5 to 8 minutes, tossing occasionally, until just tender. Add onions and 1 more tablespoon oil to pan; cook 5 minutes, stirring often. Toss tomato wedge sin cornmeal, shake off excess and add to skillet with remaining oil. Cook 5 minutes, stirring once or twice, until tomatoes are just tender. Add okra and cook until heated through. Sprinkle with salt and pepper; toss gently and serve. Makes 6 cups vegetables.