Smothered Southern Foods

Shrimp Creole, Chicken and Dumplings, Ham and Red Gravy...this is Southern food in all its glory, "smothered"� and mouthwatering. In this introduction to one of the South"™s traditional techniques, cookbook author and food developer Wilbert Jones outlines the beauty of dishes smothered in sauces, vegetables, and other foods, creating a true taste of the Southern cuisine. Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Rum Raisin Pears "¦And many more!