Fixin' Up the Vittles
Traditional Southern food is based on family recipes that vary from region to region
JUNE 1985
by Mary Eccher page 7 of 7
SWEET POTATO PIE
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.
Pie crust color: knead tiny bit of ochre Fimo into white Sculpey. Roll ball sized to fit pie tin and press with fingertips evenly until pie tin is lined. Trim any excess from edge with X-Acto knife. Flute edge with tip of toothpick. Bake pie shell in oven at 200 to 250 degrees for 10 minutes. When cool, brush a little amber glass stain on fluted edge for a "just baked" look.
Filling: pour small amount of resin into paper cup. Add a touch of brown and orange opague color. Then add just enough yellow terrarium sand to form pasty mixture. Add double the amount of necessary catalyst since filler has been added. Stir thoroughly. Carefully fill pie crust with catalyzed mixture, using toothpick to spread it evenly. Allow to harden undisturbed overnight.
Materials and Supplies for this Project
Fimo - ochre
White Sculpey
Resin & catalyst
Orange and brown opague color
Paper cup
Tooth picks
X-Acto knife
Amber glass stain
Stirring sticks
Miniature pie tin
Yellow terrarium sand
PICAN PIE
Tiny pecans are made from a mixture of ochre and transparent Fimo. Follow directions for sweet potato pie, then arrange pecans on top of filling. Press them into filling with toothpick tip.
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