Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table.
Down home cooking!
First off this book is made for BIG family cooking. For those small family’s and singles you will have to cut most of the recipes in half, be prepared for lots of leftovers, or just make this stuff when you are participating in a pot-luck. The recipes are very easy to make with minimum ingredients and most importantly it’s all pretty yummy. Down-home cooking with zero thought to being health conscious and all concerned about tasting good.