Week 6 - Day 5

*"The earth is full of the goodness of the Lord."

Psalm 33:5

Hello again.

Welcome back!

Gather your supplies and ingredients to make an autumn cornucopia.

If it is not autumn when you are working on this lesson,

you can work on a different table centerpiece

or make this one, spray it with shellac or clear enamel,

and save it until autumn.

Ask your instructor about how to proceed.

Tear off the desired amount of aluminum foil

according to page 86 in the Healthy Home Ec book.

Fold it in half.

Roll diagonally to form a hollow cone.

The opening should have a diameter of about 5 inches.

Fasten the end and any loose areas with clear tape.

Stuff the cone with crumpled aluminum until cone is stiff.

Make the egg glaze.

Spray the cookie sheet with cooking spray.

Spray the outside of the cone with cooking spray.

Prepare a work area for the dough.

I used a pastry cloth covered with white flour.

Open and unroll the dough.

Use a knife if necessary to cut on the perforated lines to separate.

Continue with step 3.

You'll probably need an extra set of hands right about now.

Thankfully I had my 2 daughters here to help me.

Ask if a sibling or parent could help.

Follow step 4.

Bake as directed.

 Once baked and golden brown,

remove from oven and let cool completely.

Remove aluminum foil from inside the cornucopia

once it is completely cooled.

Fill the cornucopia with fall-harvested fruits and vegetables, gourds, miniature pumpkins,

dried ears of Indian corn, pomegranates, or any other items mentioned in your book

or that you can think of using your imagination.

Be creative!

 Other ideas:

*Fill cornucopia with carrot sticks, celery sticks, broccoli, cauliflower, 

mini-bell peppers, radishes, cherry tomatoes, scallions, cucumber slices, 

sugar pea pods, etc.

and set a pretty dish of ranch dressing near it and use in place of a vegetable tray.

*Fill cornucopia with all natural cheese slices, strawberries, grapes, 

orange slices, pears, and apples 

with a side of fruit yogurt dip.

*Fill cornucopia with your favorite dried wild flowers.

*And remember, the cornucopia is edible as it is

unless you use shellac or enamel coating for storing.

Hope you had fun today.

Have a blessed evening.

Week 6 - Day 4

*Find out some fun facts about potatoes

in the Healthy Home Ec Book on page 85.

*What is a "rue"?

*What were some uses for the potato that the Incas' had?

Gather your supplies and ingredients.

(I used garlic salt instead of regular sea salt in this recipe to add extra flavor.

You can use either one.

I doubled this recipe today so the measurements will be different.

Use the measurements in your Healthy Home Ec book.

The procedure will be the same.)

Prepare the salted boiling water using regular sea salt.

Dice the onion.

Prepare the rue.

(Steps 4 and 5 on page 84)

{Again, I doubled this recipe to take to a potluck.

You won't have as much as I do in these photos,

but the procedure is the same.

Check the your measurements in the Healthy Home Ec book.}

Make the white cream sauce as directed.

(Steps 6 and 7)

Whisk very frequently.

Butter the baking dish.

Add the seasonings to the white cream sauce.

I used red potatoes for today, and left the skins on.

If you are using regular brown potatoes, peel them first.

Slice using a food processor, manual shredder, or by hand.

Add the potatoes to the boiling water for the directed amount of time.

(Step 10)

Keep stirring the white sauce constantly once it starts getting hot, 

scraping the bottom of the pan to prevent it from sticking or burning, until it becomes thick and bubbly.

Once it starts boiling, remove from heat and whisk frequently.

The white sauce should be thick and creamy.

Drain the potatoes using a colander in the sink.

Rinse slightly with cold water to remove excess starch.

Once well drained, add the potatoes to the buttered baking dish.

Layer half of the potatoes, then half of the onion.

I also added a layer of freshly shredded sharp cheddar cheese.

This is optional.

Then add half of the white sauce,

starting from one end of the baking dish to the other,

covering all of the potatoes.

Layer the other half of the potatoes, onions, cheese, and white sauce.

I added a little more garlic salt and freshly ground black pepper to the top.

Bake as directed.

The finished product:

(Because I took this dish to a potluck,

I wasn't able to get a photo of it served on a dish,

but it looked, smelled, and tasted amazing!)

I look forward to being with you again in the next lesson!