St. Patrick’s day is here dear readers, the day when that benighted man converted all the pagans on the emerald isle, pinched anyone who wasn’t wearing his favorite color, and evicted all the snakes poor things. So to prevent themselves from being turned black and blue the Irish were forced to wear green, and we continue this tradition today in celebration of Ireland, and fear of grasping fingers.
We farmers at Belvedere however urge you dear readers to go one better. Don’t just wear the color but eat it too! For this purpose we present a Fulks Family Favorite Food, Sea-foam Salad. Sea-foam is a scrumptious pear flavored jello concoction and is traditionally served in the Fulks family on high holidays such as Thanksgiving, Christmas and Easter but is perfectly suited for St. Patrick’s day. We hope your family enjoys this recipe as much as ours does, and here’s hoping you have a happy St. Patrick’s day.
1 x 29 oz. can of Pears
2 x 3 oz. boxes of pear jello
8 oz. of creme cheese
8 oz. of Cool Whip
Drain the can of pears into the measuring cup, and add enough water until you have 2 cups of liquid. Heat the 2 cups of pear juice and water in the microwave on on the stove until boiling. Deposit the drained pears, hot pear juice and Jello mix into the blender, and blend until smooth. Add in the creme cheese and blend until smooth, it helps to add in the creme cheese a portion at a time. Add in the Cool Whip and blend. Pour the mixture into the large bowl, use the spatula to get every bit of green goodness into the bowl and to give yourself something to lick afterwards. Put the bowl into the fridge until the jello sets. Eat and enjoy. Serves blank number of people.We’ve never been able to figure out how many because regardless of how many Fulks boys are at the table the bowl always goes back to the kitchen empty.
Two favorite fall ingredients are combined in this recipe!
1 cup apple cider
1 cup canned pumpkin purée
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined.
Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.
This is an interesting receip for Argentine Pumpkin Stew, served in a pumpkin shell! Sounds great for a cold Fall day!
2 lb. beef stew meat, cut in 1 1/2″ cubes
1 lg. onion, chopped
2 cloves garlic, minced
3 tbsp. oil
2 lg. tomatoes, chopped
1 lg. green pepper, chopped
2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 c. dried apricots
3 white potatoes, peeled & diced
3 sweet potatoes, peeled & diced
2 c. beef broth
1 med. pumpkin
1/4 c. dry sherry, optional
1 (16 oz.) can whole kernel corn
Cook beef with onion and garlic in oil until browned. Add tomatoes and pepper, 2 teaspoons salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1 1/2 hours.
Meanwhile, cut off pumpkin top and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell.
Place shell in shallow pan and bake at 325 degrees for 1 hour or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of the pumpkin with each serving. Makes 6-8 servings.
These are a special recipe from the kitchen of Mrs. Fulks!
1 Cup oil
2 Cup sugar
2 Cup sifted flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
2 Cup canned or cooked pumpkin
Mix oil, sugar, pumpkin, and eggs well. Sift dry ingredients together, add to first mixture and mix well. Pour into greased 10″ X 15″ jelly roll pan (cookie sheet with sides.) Bake at 350 for 25 minutes. When cool, frost.
3 oz cream cheese
1 tsp vanilla
6 Tbsp butter or margarine
1 Tbsp cream
1 3/4 Cup powdered sugar
Mix well together. Spread on cooled bars. Cut into bars.