Healthy Home Ec Book Corrections

Here are the corrections and clarifications to the Healthy Home Ec Curriculum

that I noticed after the editing was finished.

Please make a note of these in your book.

(You may print any of the information on this blog page; not for re-distribution.)

Page 17:  Week 14, Day 4  should read "Freeze Homemade Chicken Broth"

                                            (not "Can Homemade Chicken Broth")

Page 57:  Grinding the Kamut grain and the Hard Red Wheat grain should be done separately.

                 (This is not a correction, just a clarification.)

Page 61:  You will not need a whisk or a baking dish to bake apples.

Page 76:  Add to the Shopping List Misc:  aluminum foil (30" X 18")

Page 81:  Procedure step 5 should read, "combine the first 6 ingredients"

                                                                (not 5 ingredients)

Page 93:  Pre-heat the oven after step 9, not at the beginning of the procedure, as the dough needs

                to rise for an hour.  Also, step 9 should read, "cover the pans"  (not "cover the bowl").

Page 94:  Change the amount of sugar to 3/4 cup, not 1 cup;  and milk should read "1/4 cup".

Page 100-102:  See blog changes, and correction sheet  for Week7 Day 5 (shown below).
                         The bottom crust was left out of the directions in your book, but the corrected

                         directions are on the blog and the correction sheet.

Page 124:  Procedure Step 5 should read, "Remove from heat, and let stand for 5 minutes,"

                  not "cover the pan."

Page 156:  See the correction sheet  for the Amish Friendship Bread Recipe (shown below)
                  that can be printed.  (There are no corrections, just clarification.)

Page 162:  Under ingredients, use 2 1/2 cups of flour, not 1 1/2 cups.

Page 166:  Add a bottom crust.  See correction sheet for Week 12 Day 4 (shown below),
                  and view the blog page for this lesson.

Page 196-197:  See correction sheet for Week 14 Day 4 (shown below)
                         and view the blog for this lesson. You will be freezing the chicken broth, not canning it.

Page 203:  Shepherd's Pie and Cottage Casserole are basically the same thing.  See the blog for
                  further clarification on the differences.  You will also need a paring knife and a chef's
                  knife, so add these to the supply list.

Page 207:  You will need a wooden spoon or hard spatula for stirring the vegetables.
                  "Supplies" list a small saucepan, but you could also use a small bowl for mixing the egg                          whites and ricotta cheese.  You don't heat this.

Page 243:  The bacon brand is "Applegate," not "Applewood."

 Correction sheet  for Week7 Day 5 (Pages 100-102)

WEEK SEVEN

DAY 5: Check off the following items when completed.  Have your instructor check these to record a grade:

¨  Memorized Hebrews 13:2, Proverbs 15:17, and 1 Corinthians 10:27.  (Recite these to your instructor.)

¨  I read this week’s reading assignments.

¨  Completed this week’s homework as described on Day 1

¨  Completed all meal preparations from Week Seven

¨  Assisted in shopping for this week’s food and supply list, noting item ingredients and costs

¨  Participated in leading dinner discussion

            Did you know that from about the 1630’s, apple pie was served almost daily in New England when the newly planted orchard were bearing fruit?  Apples are considered today as an American symbol, as apples have been used in recipes throughout America’s history.  “There were no native American apples when the first settlers arrived on these shores.  The first apple seeds were brought by the Pilgrims in 1620, and there were plantings in New Jersey as of 1632… The proliferation of the fruit into the western territories came by the hand of John Chapman, affectionately known as Johnny Appleseed.” [http://www.foodtimeline.org – The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 8)]

            I wouldn’t recommend eating apple pie every day in today’s generation, as we use sugar now, whereas the early settlers probably did not.  However, for special occasions, nothing beats the great taste of apple pie.  We’ll be finishing up this week’s menu plan with a recipe given to me by my husband’s grandmother, who was an excellent cook.  (The only difference is that she used sugar, and I use Sucanat; and she used lard, while I use organic vegetable shortening.)  Its simplicity, I think, is what makes this dish so delicious!  Read through the lesson ahead of time, view the blog, then let’s make:

GRANDMA’S DEEP DISH APPLE PIE

Supplies:

·       Food processor

·       Measuring cups: 1 cup; ¾ cup; ½ cup

·       Measuring spoons: 1 Tbs.; 1 tsp.; ½ tsp.; ¼ tsp.

·       Plastic wrap

·       Mixing bowl

·       Deep dish pie dish

·       Paring knife

·       Cutting board

·       Colander

·       Wooden spoon

·       Fork

·       Rolling pin

·       Wax paper, pastry cloth, or pie crust bag (These bags are great if you can get one.  You put the dough into the floured bag, zip it up, and roll it out into a perfect circle, and they are fairly inexpensive.)

·       Aluminum foil

Ingredients:

            FOR PIE CRUST: (Makes 2 pie crusts – top and bottom crusts)

·       2 cups all-purpose unbleached flour

·       ¼ tsp. salt

·       1 ½ tsp. raw sugar

·       ¾ cup vegetable shortening (organic preferred, such as Spectrum Brand)

·       ¼ cup butter (cold; cut into 1-inch pieces)

·       ½ cup cold ice water

            FOR PIE FILLING: (For 9” pie)

·       ¾ - 1 cup raw sugar (depending upon tartness of apple used)

·       1 tsp. cinnamon

·       1/8 tsp. ground allspice

·       6-7 sliced apples (select tart, firm, juicy apples such as Jonathans, Winesaps, Greenings, Duchess, or Roman Beauties. 1 pound of apples equals 3 medium apples or 3 cups of sliced apples)

·       Splash of fresh lemon juice (to prevent apples from browning)

·       1 ½ Tbs. cold butter

Procedure for Making the Pie Crust:

1. Pre-heat oven to 425 degrees F.

2. In the food processor, combine the flour, salt, and raw sugar.  Pulse 10-12 times.

3. Add the shortening and butter, and pulse in the food processor until the mixture resembles coarse crumbs.

4. Add the water, 1 tablespoon at a time, and pulse it in the food processor until you have a smooth ball of dough.

5. Remove the dough from the food processor, wrap in plastic wrap, and refrigerate for at least 30 minutes.

6. While the dough is in the refrigerator, make the pie filling.  Procedure for Making Pie Filling:

1. Peel the apples, quarter them, remove the cores and seeds, and slice to ¼” thickness.  (Use the paring knife and if needed the cutting board.)

2. Place the apples in the mixing bowl in cold water with a splash of fresh lemon juice as soon as you finish slicing them to prevent them from browning.

3. When all of the apples are peeled, cored, and sliced, pour the apples into a colander to drain off all of the water.  Wipe out the mixing bowl to dry.

4. When all the excess water has drained off of the apples, put the apples back into the dried mixing bowl.

5. To the apples, add:

·       ¾  - 1 cup raw sugar (depending on the tartness of the apple - use less sweetener for sweet apples, more sweetener for tarter apples)

·       1 tsp. cinnamon

·       1/8 tsp. allspice

6. Stir gently with a wooden spoon to mix.  Set aside.

 Roll out the dough:

1. Remove the pie crust dough from the refrigerator and remove plastic wrap.  Divide the dough in half.  This recipe makes 2 pie crusts (a bottom and a top crust).

2. Place half of the dough onto a floured piece of wax paper on a clean kitchen counter -- or into a floured pie crust bag -- or onto a floured pastry cloth.  (Do not work over a warm surface, such as an oven or dishwasher.)

3. Gently roll out the dough using a floured rolling pin onto the floured surface into a circle about 14 inches in diameter and 1/8 inch thick.  (You can slightly dampen the kitchen counter underneath if using the wax paper to prevent slipping.)

4. Keep the pastry circular and roll it about 1” larger around than the top of the pie dish.  If it begins to break apart, pinch the broken edges together immediately.

5. Lift the wax paper and the pastry by the top corner.  Place paper-side-up into the pie dish.  (If using a pastry cloth, wrap dough around rolling pin, then unroll onto pie dish.)

6. Peel off the wax paper.

Complete the Pie: 

1.  Heap up the seasoned apples into the pie dish over the bottom crust.

2. Dot the top of the apples with the 1 ½ Tbs. of cold butter.

3.  Roll out the 2^nd half of the dough.  Add the top crust over the apples in the same manner as you did the bottom crust.

4. Trim crust to the rim of the pie dish.  Seal by pressing gently with a fork around the rim of the pie dish.

5. Cut 3 or 4 small slits near the center of the pie to allow steam to escape during baking.

6. Bake pie at 425 degrees F. for about 50 minutes until crust is slightly brown.  To prevent the edge of the crust from becoming too brown, cover with a 1 ½” strip of aluminum foil or a pre-made aluminum Pie Saver Baking Shield (purchased in the baking section at any department store).  Remove the aluminum foil 15 minutes before the end of baking time.

15. Remove from the oven and cool before cutting and serving.

           

            Terrific job!  Don’t worry if your pie doesn’t look picture perfect…imperfect pies say “homemade.”  Perhaps this week’s meal may someday be part of your family traditions.  I’m glad I could share my family’s traditional recipes with you.  God bless!

DINNER DISCUSSION QUESTION:

Share something you learned from today’s lesson.

Correction sheet  for the Amish Friendship Bread Recipe (Page 156)

AMISH FRIENDSHIP BREAD     (print this page)

DAY 1: Receive the starter.

DAY 2: Squish the bag several times.

DAY 3: Squish the bag.

DAY 4: Squish the bag.

DAY 5: Add to bag: 1 cup flour; 1 cup sugar; 1 cup milk (squish together in the bag to mix)

DAY 6: Squish the bag.

DAY 7: Squish the bag.

DAY 8: Squish the bag.

DAY 9: Squish the bag.

DAY 10: Add to bag: 1 cup flour; 1 cup sugar; 1 cup milk.  Transfer to a large bowl and mix well.  Divide into 3- one gallon size zippered storage bags using 1 cup in each bag (3 bags for 3 friends).  Give your friends the bag of the starter mix and a copy of this page.

After removing the 3 cups of batter, combine the remaining mixture of Amish Friendship Bread Starter (what’s left in the bowl) with the following ingredients:

·       2/3 cup oil

·       3 eggs

·       ½ tsp. salt

·       1 tsp. vanilla

·       1 ½ tsp. cinnamon

·       1 cup sugar

·       2 cups flour

·       1 ¼ tsp. baking powder

·       ½ tsp. baking soda

·       (have extra sugar for sprinkling the loaf pan)

1. Using a whisk, beat mixture by hand until well blended.  (You can add 1/2 cup of raisins and 1/2 cup of nuts if you’d like. This is optional.)

2. Grease 2 loaf pans with butter.  Sprinkle with sugar instead of flour.

3. Bake at 325 degrees F. for 45 minutes to 1 hour (oven temperatures vary).

4. Cool 10 minutes.  Remove from pans.  Makes 2 loaves of Amish Friendship Bread.  “PASS IT ON!”  (Keep one loaf; share the other.)

5.  Give 3 bags of mixture to 3 of your friends today, along with a copy of this sheet of instructions.

           

(If you would like to see photos of how to make this bread, visit healthyhome-ec.blogspot.com

and click on Week 11 Day 5 “Amish Friendship Bread”.)

 Correction sheet for Week 12 Day 4 (Pages 165-166)

WEEK TWELVE

DAY 4: Check off the following when completed

¨  Review this week’s Scripture Memory Verse

¨  Dinner discussion question

            I remember growing up with “TV dinners” – prepackaged dinners including a meat, potato, vegetables, and dessert that you could pop into the oven and have “complete” meal in about 10-20 minutes.  The idea behind this was that you could prepare a quick meal without any of the work and be able to have the time to enjoy your favorite TV show while eating your meal.  (This was when televisions were actually fairly new.)   One meal I remember eating was chicken pot pie – prepackaged in a small aluminum dish that you could just heat up.  I actually tried one of these when my children were young and was surprised at how disappointed I was in the quality of the product.  So I decided I would make my own from scratch.  Today you will be doing the same.  It takes a bit longer than the frozen prepackaged ones, but I think you’ll find it is worth the wait.  Get everything ready, and let’s make:

HOMEMADE CHICKEN POT PIE

*Grind 1 cup of whole grain (spelt or wheat) to make 1 cup flour.  Freeze reserve flour.)

Supplies:

·       Large mixing bowl

·       Wooden spoon

·       Cutting board

·       Knife

·       Skillet

·       Plastic spatula or tongs for turning chicken

·       2 Saucepans

·       Wire whisk or gravy whisk

·       Rolling pin

·       12” x 9” glass baking dish

·       Food Processor with bottom blade

Ingredients:

·       1 package organic chicken breasts (about 4 breasts)

·       1 small package organic baby carrots

·       1 small bag frozen peas, thawed

·       2 tsp. extra virgin olive oil

For White Sauce:

·       2 Tbs. butter

·       1 Tbs. flour (any whole grain)

·       1 tsp. sea salt

·       1 cup milk (organic preferred)

For Pie Crust:

·       2 cups flour (1 cup unbleached white flour + 1 cup whole grain flour)

·       ¼ tsp. sea salt

·       1 tsp. sugar

·       ¾ cup vegetable shortening + ¼ cup butter (cold, cut into 1-inch pieces)

·       ½ cup ice water

·       Measuring spoon: 1 Tablespoon

·       Unbleached white flour (for dusting the countertop or pastry cloth for rolling out the dough.)

Procedure:

1. Make the pie crust:

2. In the food processor, combine the flour, salt, and sugar.  Pulse slightly.

3. Add shortening and butter and pulse in the food processor until mixture resembles coarse crumbs.

4. Add 1 Tablespoon of water at a time and pulse in food processor until mixture forms a ball of dough.

5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Continue with the rest of recipe while the dough is in the refrigerator:

1. Rinse the chicken breasts in cold water and pat dry with a paper towel.

2. In the skillet, brown the chicken breasts in 2 tsp. extra virgin olive oil (about 5-6 minutes per side) over medium-high heat.  Use the spatula or tongs to flip sides.

3. After browning, when the middle is no longer pink, allow meat to cool to the touch, and then slice into bite-sized pieces.  

4. In a saucepan, slightly cook the carrots and peas in water until tender.

5. Place meat back into the skillet with peas and carrots and heat over low heat until heated through.

To make a white sauce: (and filling)

1. Melt butter in the saucepan on medium heat.

2. Add the flour and salt, and stir with a wooden spoon.

3. Add the milk slowly, and stir until combined and mixed.  Continue to stir constantly with whisk until mixture thickens.  Then cook one minute.

4. Add the cooked meat, carrots, and peas to the thickened white sauce and stir until combined.

5. Remove from heat and set aside.

To assemble:

1. After a minimum of 30 minutes, remove dough from refrigerator and place it on a lightly floured surface (clean countertop or pastry cloth).  Use unbleached white flour for this.

2. Separate the dough in half for easier rolling.

3. Roll ½ of the dough out using the rolling pin to fit the bottom of the baking dish.

4. Place meat and vegetable mixture into bottom crust in the baking dish.

5. Roll out the other ½ of the dough for the top of the baking dish.

6. Place the dough over the chicken mixture in the baking dish.

7. Cut small V-shape slits in the top of the dough.

8. Bake at 425 degrees for 15-20 minutes or until crust is golden brown.

Correction sheet for Week 14 Day 4 (Pages 196-197)

WEEK FOURTEEN

DAY 4: Check off the following when complete:

¨  Review this week’s Scripture Memory Verse

¨  Dinner discussion question

            We’ve already discussed some important medicinal uses for chicken broth, but chicken broth is more than just for medicinal purposes.  Chicken broth is used in many of our recipes used in this curriculum, and you’ll find it’s used in many other recipes, too, such as casseroles, soups, rice dishes, etc.  So for that reason, we will learn to can chicken broth because not only is it healthier, it’s also more cost effective.  Read through the lesson before beginning and have everything ready.  (View healthyhome-ec.blogspot.com)

HOMEMADE CHICKEN BROTH

Supplies:

• large pot to cook the chicken
• cutting board
• knife
• large non-slotted spoon for skimming foam
• 4-cup glass measuring cup
• measuring cups and spoons
• strainer or colander
• 6-7 canning jars with lids and rings
• canning funnel

Ingredients:

• 2 ½ - 3 lbs. organic chicken pieces (bone in)
• 2 tsp. extra virgin olive oil
• 2 celery stalks with leaves, cut into ½” chunks
• 2 medium organic carrots, cut into ½” chunks
• 2 medium sweet onions, cut into quarters
• 2-4 bay leaves
• ½ tsp. dried rosemary, or handful of fresh rosemary, crushed
• ½ tsp. dried thyme, or handful of fresh thyme, crushed
• 8-10 whole peppercorns
• 2 quarts (8 cups) cold non-chlorinated filtered water

Procedure:

1. Put the 2 quarts of water into the large pot for cooking the chicken.

2. Add the remaining ingredients to the pot.  

3. Slowly bring to a boil; then reduce heat to low, cover, and simmer for 2 hours.

4. Skim the foam off of the top of the broth as necessary and discard.

5. After the 2 hours, remove the chicken from the pot and set aside.  

6. Remove the skins and bones from the chicken and discard.  Save the chicken meat for another use (eg. to put on the grill, to add to casseroles or soup, etc.)

7. Strain the broth by putting the strainer or colander over a bowl or pot large enough to collect the broth.  Pour the broth mixture into the strainer, saving the broth, and discarding the vegetables and seasonings (or saving them for another use).

8. At this point, you could use the broth in a recipe, or refrigerate the broth to be used within 2-3 days.  But for today, we’ll be freezing the broth.

9.Freeze the broth by filling clean glass canning jars, leaving a 1” headspace to allow for expansion. (Use the canning funnel to prevent spilling.)

10. Put the lid on the jar and loosely tighten the lid ring.

11. Label the jars with the date.

12. Place the jars upright in the freezer and store for up to 6 months.  (Remember to thaw in the refrigerator for 1-2 days before you need to use the broth.)

            Great job today!  Because of your diligence, NO dinner discussion question for tonight.  Enjoy the evening!  See you in the next lesson.