BAKED HAM IN PASTRY
Catfish stew, collard or turnip greens, fried chicken, baked ham in pastry, biscuits and jam and the pecan and sweet potato pies shown above are all favorites from the Southern kitchen. In some circles, this type of "down home" cooking is known as "soul food." The biscuits and jam on the right are always a fresh, flaky treat.
Note: Fimo "ingredients" are baked at 250 degrees for 10 minutes.
Fatback pieces: knead a piece of rosewood Fimo and shape into ham approximately 3/4 inches long. For pastry color, knead a tiny bit of ochre Fimo into white sculpey. Roll on a flat surface until very thin. Wrap pieces of this "pastry" around ham. Reshape ham if necessary. Decorate pastry crust by cutting 3/16 inch leaves and flowers out of remaining pastry color. Veins on leaves are made by scoring with blade of X-Acro knife. Attach flowers and leaves to the top of the ham. Since fingers are clumsy for this, try using toothpick for pickup and placement. No glue is necessary if flowers and leaves are pressed slightly into pastry crust. Bake at 200 to 250 degrees for 15 minutes. When cool, glaze entire ham with amber glas stain. Glue onto serving dish and garnish as desired.
Materials and Supplies for this Project
Fimo-transparent, rosewood & ochre
White sculpey
Amber glass stain and glue
X-Acto knife
Tooth picks
Stirring sticks
3/16 inch flower and 3/16 inch leaf kemper cutters
Miniature serving dish
JUNE 1985
by Mary Eccher page 5 of 7
Fixin' Up the Vittles
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
IGMA ARTISAN
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