We get recipes for Seoul food here but not many for soul food. A big lack, I think as I love the stuff. The following four recipes are from the California Culinary Academy over in the city and comprise a soul food dinner. No matter where theyre served, smothered meat dishes are extremely popular (and remarkably similar) throughout the South: chops heaped high with sauteed onions and a spicy brown gravy. This Mississippi/Louisiana recipe borrows several New Orleans Creole techniques. 1. In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce. 2. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350F. 3. Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole. 4. Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes. Serves 6. From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987. Posted by Stephen Ceideberg; November 3 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip