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.

Sea-foam Salad 

Ingredients
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

Utensils
Measuring Cup
Blender
Plastic Spatula
Large bowl

Instructions
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.

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
butter, melted
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.

Source:  Cooks.com

These are a special recipe from the kitchen of Mrs. Fulks!

Ingredients:

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
4 Eggs

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.

Frosting:

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.

Courtesy of MarthaStewart.com

From MarthaStewart.com

“These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert,”  according to Martha Stewart!

Makes about 3 dozen
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Recipe makes 4 servings, about 1-1/2 cups each

This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.

Dressing:

1 tablespoon pure maple syrup or brown sugar
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste

Salad:
3 cups baby spinach
3 cups watercress, tough stems removed
2 1/2 cups sliced fresh strawberries (about 12 ounces)
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans
1/4 cup crumbled goat cheese

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

Source:  EatingWell.com

Strawberry Bruschetta

Ingredients:
24 slices French baguette
1 tablespoon butter, softened
2 cups chopped fresh strawberries
1/4 cup white sugar, or as needed

Directions:
Preheat your oven’s broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.

Source:  Sarah Stephen/AllRecipes.com

Crust:
1 cup all purpose flour
1 stick butter (1/4 pound)
1/4 cup powdered sugar.

Blend well and pat into bottom of a pizza pan evenly. (Use your fingers and press it gently and repeatedly to cover the pan with a thin layer of dough.)
Bake at 325 till golden brown. Cool.

Filling:
8 oz cream cheese
1/2 cup granulated sugar
Beat until very smooth and soft. Spread over the cooled crust.

Topping:
8 – 10 oz jar of strawberry glaze
Fresh, ripe strawberries, sliced (enough to cover the pizza)
Combine and spread on top of pizza.
Chill one hour and serve with Cool Whip or whipped cream.

Source:  Janet Higgens/PastryWiz.com

2 eggs                                                       1/2 t. salt         

3/4 c. brown sugar, packed                       1 c. half-and-half

2 c. cooked, mashed pumpkin                   1/2 c. chopped pecans

1/2 t . ground nutmeg                               1/2 c. brown sugar, packed

1/2 t. ground ginger                                  2 T. margarine, softened

1 t. ground cinnamon                                1 9-inch deep-dish pastry shell

Beat eggs at medium speed of electric mixer.  Add 3/4 c. sugar, pumpkin, and spices, mixing well.  Stir in cream.  Pour into prepared shell.  Bake at 425 degrees for 15 minutes.  Reduce heat to 375 degrees and bake 35 minutes.  Combine pecans, sugar, and margarine, mixing well.  Sprinkle over pie and bake an additional 10 minutes.  Let cool completely.

2 quarts cider                                            1/4 t. salt

1 t. allspice                                                1/2 c. brown sugar

1 t. cloves                                                  3 sticks cinnamon

Simmer for 20 minutes.  Serve hot.