1/2 lb. okra, cut into 1/4" pieces
4 ears corn, scraped, about 2 c.
3 lg. tomatoes, peeled & diced
4 slices bacon
1 onion, chopped fine
1 sm. green pepper
1 tsp. sugar, salt & pepper

In a large skillet, fry bacon until crisp. Remove bacon, drain and crumble it. Set bacon aside. Discard all but 4 tablespoons of the bacon fat from the pan. Stir okra and onion into the bacon fat, add corn kernels and cook over medium heat for 10 minutes, stirring constantly. Add the tomatoes, green pepper and sugar, season with salt and pepper and Tabasco. Cover and simmer for 25 minutes or until all vegetables are tender, stirring occasionally. Pour into serving dish and sprinkle with crumbled bacon. Serves 6.