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Pate Farm Country Cooking Recipe Page
|This is a page to share recipes...email us yours to add to the page... We'll make a collection of our favorite family recipes for the generations to come. I may come back and reorganize the page later... but for now I'm just adding them in no particular order...|
Chef Richie’s Dressing
Make two pans of corn bread in your iron skillets. Cool it. Then crumble corn bread into a big mixing bowl. Pour in chicken broth…4 cans or
Grease baking pans.
Pour into greased baker and bake at 450* until lightly browned on top and a fork comes out of the mixture clean.
Ginger’s Corn/Squash Dressing
You will need a bag of stuffing, bread crumbs (these come with different seasonings and I always pick one with garlic if I use this option), or a pan of cornbread or any mixture of the above.
Crumble it into a large mixing bowl. Add two cans of creamed corn and two cans of squash (or a quart if you have canned it yourself…If you use frozen squash you will want to cook it first so it is mushy.) Add a can of cream of mushroom soup, and onion to taste. You can then add 1 cup of powdered milk to the mixture. Beat 4-6 eggs and add to the mixture. Mix it well and add salt and pepper to taste, I like to add a touch of garlic salt in mine too. Add 2 cups of cheese …I like a sharp cheddar, but you can change it up with some of the mixed cheeses too. Mix it well. You want your mixture to pour into your greased baking pan. If it is too dry add a little milk…if it is too soupy add a few more bread crumbs.
Bake in the oven on 425 for 30-45 minutes. It should be lightly browned on top and a knife should come out clean.
I’ve changed the recipe several times as it was cut down from a large quantity recipe. You can make it with only one can of corn and squash and cut back on the breading…but only add half a can of cream of mushroom soup… you can substitute cream of celery, or cream of onion if you’d like. If you don’t have any powdered milk, you can add a little evaporated milk too. It’s basically a dressing recipe with the corn and squash and cheese added to it. I never make it the same way twice…enjoy.
Ginger's Carrot Cake
2 cups plain flour
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 cups cooking oil
4 whole fresh farm eggs
3 cups grated carrots from the garden
Beat flour, sugar, cinnamon, and soda... then add oil and carrots... then add eggs one at a time.
Pour into 4 - 9inch layer pans and bake at 350 degrees for 15-20 minutes. Test with a straw to make sure your layers are done.
1 box of conf. sugar (powdered sugar)
1 stick butter (room temp.)
1 8 oz. package of cream cheese (room temp)
1 teaspoon of vanilla
1 1/2 cup of chopped nuts (pecans)
Double this icing recipe and then ice your cooled layers.
Serve it hot over some Georgia Flap Jacks and Enjoy
A super treat for a cold winter's morning!
3/4 cup of apple juice
1/4 cup sugar
Thank you bees for the sweet taste of honey!
This recipe is almost the same as mine... I love the pictures and steps... really nice recipe site.
Granny's Chicken and Dumplings
First you've gotta get Granny to cook them... and then ... well you'll want to eat them....and then......oh boy... sit down and take a nap! Because they are so good!
Granny tried to help me make a video last year... and I still haven't posted it... So for the moment Gran... your secret recipe is still safe...lol...
Sweet Potato Casserole
3 cups cooked sweet potatoess, smashed (can use candied yams if you don't have fresh sweet potatoes, drained)
1 cup sugar
1/2 teaspoon salt
2 fresh farm eggs beaten
1/2 stick margarine or butter melted
1/2 cup of milk (can use canned milk for a richer recipie... add a spoon more for fresh potatoes...)
1/2 teaspoon vanilla flavoring
Combine sweet potatoes, sugar, salft, eggs, margarine, mmilk and vanilla.... poor them into your baking dish
1 cup brown sugar
1/3 cup plain flour
1-2 full cups of nuts chopped (pecans are the best!)
1/2 stick margarine melted
Combine the topping, then place the mixture over the top of your sweetpotatoes.
Bake at 350 for 35-45 minutes
I like to spread the sweet potatoe mixture in a larger flat pan so I can put more of the nut topping on top...YUM Yum!... Nana Gin's favorite for Thanksgiving and Christmas!
First you select a well seasoned iron skillet...
Then you mix your cornmeal in the bowl... pour it in cause you've mixed it enough you know how much... ( about 2 cups...lol)
Then you add an egg or two...depending on how much the chickens are laying... add some cooking oil... or a little bacon grease if you have some... and some butter milk stir it together, pour it in your pan and cook it in a nice hot oven... pull it out let it cook for about a minute... then dump it on a plate. Cut into slices and add some butter while it is nice and hot...
Cook second pan since this one might disappear really fast....if there are several folks meandering around the kitchen for a taste.
2 cups of sugar
4 tablespoons Karo white corn syrup
1/4 cup water
2 egg whites from fresh farm eggs
Put into a large skillet and stir and cook on medium high until it forms a hair like string. If you put a little into a cup of cool water it should make a soft ball.
Meanwhile... Beat the eggs whites until they are stiff, then add cooked mixture slowly while you are beating it into the stiff whites...had half and beat, then add the rest... add a spoon of powdered sugar to help with stickyness... then add chopped nuts last... or just spoon the sweet white pieces onto waxed paper and and a pecan half or walnut half on top.