This recipe is in the July issue of SL. I decided to make them tonight, but instead of the okra the recipe calls for, I used fresh corn instead (there is a surplus from the market basket). I seasoned London broil with grill seasoning, Worchestershire sauce, and a small can of tomato sauce and cooked it in the slow cooker. Then I shredded the beef and served it on top of the griddle cakes along with Blue Cheese Coleslaw. Andy and his dad really liked the combination. Enjoy!