Pate Farm Country Cooking Recipe Page 

  Dressing Recipes:

 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 2 quarts if you’ve boiled your chicken.  Stir in 4-6 eggs, add celery and onion to your taste.   Add salt and pepper to taste.   Consistency should be pourable. 

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

Out of syrup...try Clay's Irish Apple Honey Syrup Recipe 

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
1/2 cup honey

1/4 cup sugar
2 apples, peeled, cut, and cored.
2 tsp cinnamon
1 tsp nutmeg

I cut the apples up 2 ways: some I diced up real small, and some I  cut into very thin slices.  just a bit of variety 
I put everything in a small pot and very slowly brought it up to a boil, stirring it every so often.  When it had boiled about halfway down, I took it off the eye and let it cool into a syrup.  I was inspired by the Apple Dumplings recipe, but figured I would cut out  some of the sugar (and boiling) by using the honey.  Plus, it had a much richer sweetness than regular sugar.  I think it would be better with brown sugar, but I can't find that here in Ireland, and maybe some corn starch to help thicken it a bit quicker?  Anyways, I poured it hot over the pancakes, and I must say I think that is one of the best pancake breakfasts I have ever had.

      Thank you bees for the sweet taste of honey!

 Pecan Pie   http://www.myhomecooking.net/pecan-pie/pecan-pie-recipe.htm

This recipe is almost the same as mine... I love the pictures and steps... really nice recipe site.