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On 9 Oct 2007 at 15:11, Mary wrote:
> Hello,
>
> I have been searching and asking Girl Scouts about this receipe.
> Can't seem to find it. I'm 61 years old so I was in the Scouts awhile
> ago in North Carolina. At that time we called it Pocket Stew. It
> contained hamburger, green lima beans, onions, potatoes and tomatoes.
> We cooked it over an open fire and I would fix it at home and cook it
> outside for my family. Can't remember if this is all the ingredients
> and where to go from here. I just remember it being good.
>
> Thank you,
> Mary
>
Hello Mary,
There is a lot of variety in pocket stew recipes. See below for three.
Phaed
Pocket Stew
1 lb. hamburger
1/4 lb. cheddar or Jack cheese
4 potatoes
4 carrots
1 onion
Salt & pepper
Divide hamburger into 4 parts, sort of hot dog shaped. Cut cheese
into 4 approximately finger size pieces (1/2" x 1/2" x 3"). Pare and
slice potatoes into large French fry size pieces. Slice carrots and
onion. Stuff one piece of cheese inside each hunk of hamburger and
shape around. On doubled sheets of aluminum foil, place one
hamburger/cheese hunk and top with salt and pepper to taste, 1/4th
of the chopped onion, carrot slices and potato pieces. Seal the foil
VERY WELL. All edges must be crimped tight into a pocket. Place
pocket, seam down over hot coals. Cook 10 minutes, turn and cook ten
minutes more. Open carefully, check for doneness. If necessary,
reseal and cook a few more minutes
------------------------------
Campfire Pocket Stew
Prepare a good bed of coals or use crockpot on high.
1 potato, sliced thinly
1 carrot, sliced thinly
1 onion, sliced thinly
1/4 green pepper
Sm. handful fresh green beans
Several 1/2 inch chunks of cheese
Salt and pepper to taste
2 lg. cabbage leaves
Wrap all ingredients in cabbage leaves. Wrap cabbage pocket in aluminum
foil shiny side in and cook on coals 15 minutes on each side or crockpot
1 1/2 hours. Makes one serving.
----------------------------
Pocket Stew
Aluminum foil
6 ground round patties
6 potatoes, sliced
6 carrots, sliced
6 lg. onion slices
1 c. beef bouillon
6 c. any other vegetables, lima beans, peas, carrots
Dash of salt and pepper
Place 12-inch squares of foil on the counter. Add 1 pattie and
vegetables to each square of foil. Spoon bouillon on top. Wrap
sides and top together. Bake at 350 degrees for 1 1/2 hours.
On 30 Sep 2007 at 13:10, James wrote:
> I've been searching for a pie recipe that uses a squash called Candy
> Roasters, some are called Georgia Candy Roasters. Its been used in
> South but is kind of rare, I'm going to use some Squash pie recipes
> but I would like to find a actual old recipe for one.
>
> Thanks
> James
>
Hello James,
This site has an article about, and pictures of, candy roasters:
Candy Roasters
What I understand of their use is that in Appalachia, they are substituted
for pumpkin in pumpkin pie recipes. That's what I would try if I had them.
Take a suitable pumpkin pie recipe and just use the candy roasters in exactly
the same manner as the pumpkin.
Phaed
A reader sent this recipe:
Candy Roaster Pie
2 C. cooked candy roaster
1/2 to 3/4 C. sugar
2 egg yolks
2 T. flour
3/4 C. Carnation evap. milk
1 tsp. vanilla
1 tsp. lemon flavoring
3 T. melted butter
Mix flour and sugar. Beat egg yolks and milk. Mix all together. Add
flavorings and beat well. Pour into unbaked pie shells*. Bake at 350
until set (won’t take long – about 10 minutes)
Make meringue with 2 egg whites and 4 T. sugar. Cover pie with meringue
and bake until brown.
*This recipe makes 4 C. – enough for 2 large pies.
Notes that came with recipe -
Candy roasters are grown in the mountain areas. Over 30 years ago, we
discovered them in Asheville, NC while visiting with the family of a girl
I worked with during WW II at Ft. Jackson. They grow like pumpkins but
are pink, gray or green in color. The origin of the candy roaster as told
to us by the mountaineers is that the seeds were dropped by Mexicans along
the Appalachian Trail years ago. They grow real well in wet, rich soil.
They were first cut open and baked in the oven. The meat is sweet like
candy when roasted in ovens and thus the name candy roaster. They will
grow here (Columbia, SC) but only in rich, wet soil. The candy roaster
is harvested in the fall, peeled and cooked the same as pumpkins but the
taste is much different and the candy roaster is bright orange in color
when cooked.
And another reader sent this one:
Candy Roaster Pie
Ingredients:
1-1/2 cups of heavy cream
2 cups of Candy Roaster Squash puree, see instructions
4 large eggs, beaten
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1 prepared raw pie crust
Instructions:
Add everything together and mix well. Pour into a prepared raw pie crust
and put into a preheated 450F degree oven and set a timer for 15 minutes.
When the timer goes off set the oven temperature to 350F degrees and bake
for another 45 minutes or so until the edges of the pie are browning and
the center is solid. Remove the pie from oven and cool for about 30 to 45
minutes.
For the Candy Roaster Squash Puree: Use a medium sized Candy Roaster
squash , about 3 pounds. Cut open, take out the seeds and place the squash
cut side down on a cookie sheet and into a 350F degree oven for about 45
minutes; cook until it is softy and there is liquid on the bottom of the
pan. When the squash is cooked take out of the oven, flip them over so the
flesh side is facing towards the ceiling so it will cool faster.
Take the cooked squash, remove the flesh and mashed it into a puree using
a fork, a potato masher or a food processor to get the flesh smooth. If
the squash seems watery put the puree into a strainer and let the water
drip out for a couple of minutes, you can quicken this by gently pushing
on the pulp in the strainer.
I am hoping to find a recipe for a cookie that was make by my husband's
grandmother. She would use a dough similar to a sugar cookie, that she cut into
long narrow strips and then placed the dough directly on top of the oven racks
to cook.
Hope you can help me.
Judy
Wyatt's Cafeteria German Chocolate Pie
1 1/3 cups sugar
2 tablespoons cocoa
1 tablespoon cornstarch
3 tablespoons cake flour
1/8 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons hot water
3 eggs, beaten
1 (12 ounce) can evaporated milk
1 9" unbaked pie shell
1 ounce chopped pecans
2 ounces shredded coconut
Preheat oven to 375F.
Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
Stir in eggs; add canned milk.
Mix well and pour into unbaked pie shell.
Top with pecans and coconut.
Bake 50 to 60 minutes (center will be a little fudgy).
Cool before cutting.
----------------------
Wyatt's Cafeteria Pecan Delight Pie
1 cup saltine crackers, coarsely broken
1 cup pecans, chopped
2 teaspoons baking powder
4 egg whites
1/4 cup sugar
1/4 teaspoon vanilla
Topping
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 cup chopped pecans
Preheat oven to 325 degrees.
Let egg whites come to room temperature.
Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder.
Set aside. In large bowl, beat egg whites on low speed with electric mixer
until foamy. Add cream of tarter, increase mixer speed to medium and beat
until soft peaks form.
Continue beating while gradually adding sugar to mixture. Then increase
speed to high and beat, scraping sides of bowl often until stiff peaks form.
Mixture will be stiff and glossy.
Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in
buttered pie pan and bake on middle rack of oven for 40 minutes.
Let pie completely on wire rack. Don't worry if pie cracks and falls a
bit as it cools.
Cover and refrigerate cooled pie until ready to serve.
Before serving, prepare topping by whipping cream until it begins to thicken.
Add powdered sugar and vanilla and continue beating until cream is thick and
forms soft peaks.
Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup
pecans evenly over the cream.
Leftover pie should be covered and stored in refrigerator.
-----------------------------
Wyatt's Pumpkin Muffins
Recipe By : Wyatt's Cafeteria
Serving Size : 12 Preparation Time :0:00
Categories : Breads Misc.
Scratch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups sugar
3/4 Tsp cinnamon
3/4 Tsp nutmeg
3/4 Tsp ginger
3/4 Tsp Salt
2 eggs
1/2 Cup vegetable oil
1/4 Cup plus 1 Tbsp water
1/2 Cup Pumpkin -- canned
2 Cups flour
3/4 Tsp baking soda
1 Cup pecans -- chopped
In a mixing bowl:
Mix sugar, spices and salt together. Set aside
In a separate mixing bowl:
With hand wire whip, whip eggs for 10-15 seconds. Add in oil, water and
pumpkin.
Add sugar mixture and mix for 60 seconds. Do not use electric mixer and do
not overmix. Gradually add in flour and soda. Fold in pecans. Dip out into
well greased muffin pans. Bake at 350 degrees for 25-30 minutes, or until
golden brown. Makes 12 muffins.
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