Tennessee Hillbilly Chops Recipes

Steps:

• **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
• To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
• Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
• Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
• Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
• Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
• Cut the log into eight slices. A pair of scissors works very well here.
• Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
• Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
• Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
• Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

Steps:

• Quarter and core the apple.
• Spread 1/4 of the peanut butter on each apple wedge.
• Sprinkle with cinnamon and distribute the raisins pressing them into the peanut butter.

Steps:

• In a nonstick skillet, over medium-high heat, heat olive oil.
• Season pork chops with salt and pepper.
• Place chops in skillet, and cook about 5 minutes each side, turning once, until browned.
• Remove chops from skillet and keep warm.
• In the same skillet cook garlic, onion, and pepper flakes until tender, about 2 minutes.
• Stir in the apple juice, dark brown sugar, whiskey, teriyaki, and soy sauces.
• Turn heat to high and bring mixture to a boil.
• Reduce heat to medium, and cook sauce, stirring occasionally, until slightly thickened, about 10 minutes.
• Add pork chops to skillet and simmer, turning once, until no longer pink near bone (about 3 minutes per side) and sauce is thickened and reduced to about 1/2 cup.

Steps:

• Mix cake ingredients and pour into a greased and floured 9 x 13 inch baking pan.
• Top with the light brown sugar and the chopped walnuts.
• Bake at 350 degrees F for 40 minutes.

Steps:

• Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
• Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
• Spread other half on the bottom of the casserole.
• Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
• Add to casserole dish and then top with remaining cornbread topping.
• Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.

Steps:

• Lightly spray a 8-10" pan with spray oil.
• Sear the chops in the pan on each side for approximately 30 seconds, or until medium brown Pour can of Stokely's Bavarian Sauerkraut on top of all 4 chops, put lid on pan, and simmer for 4-5 hours.