Cooking

MAKE A HOAGIE AND A CANNOLI

Ever want to try a REAL “Philly” hoagie or maybe you are yearning for one.  In this class you will learn about them, make one and eat it.  Yum!  As an added treat, you will make the filling and put together a cannoli dessert.  Tuition includes cost of materials.  Class will be held March 15 at 3656 Forbes Trail Dr., Murrysville.

Thursday  1:00-3:00 P.M.
No. of Weeks: 1
Tuition: $39
Instructor: Patricia Irrgang
Course Representative: Sue Brooks

MIDDLE EASTERN COOKING—COOKED KIBBEH

Want to learn how to make delicious kibbeh (with ground meat, cracked wheat, pine nuts, onions and special seasonings)?  Come and join me as I share our family’s traditional recipe.  You will get to make your own dish from scratch to take home and enjoy or freeze for later use.  Tuition includes cost of materials.  Class will be held March 19.

Monday  6:00-9:00 P.M.
Location: SHS-107
Class Limit: 10
No. of Weeks: 1
Tuition: $39
Instructor: Fran Jolayemi
Course Representative: Mary Ann Koch

MIDDLE EASTERN COOKING—GRAPE LEAVES

Want to learn how to make delicious rolled grape leaves as an appetizer or main dish?  Come join me as I share my Mom’s secret ingredient for this Middle Eastern delicacy that everyone will love.  You will get to make your own batch to take home and enjoy or freeze for later use.  Tuition includes cost of materials.  Class will be held March 12.

Monday  6:00-9:00 P.M.
Location: SHS-107
Class Limit: 10
No. of Weeks: 1
Tuition: $34
Instructor: Fran Jolayemi
Course Representative: Mary Ann Koch

SLOVAK ‘REAL POTATO’ HALUSKY

Learn to make “real” halusky like Baba (grandma) made.  Potato halusky (not noodle halusky) has been made for more than 100 years in eastern Slovakia.  This is a working class—not a demo.  Enjoy the fare that you prepare.  Tuition includes cost of materials.  Class will be held March 15.

Thursday  6:00-9:00 P.M.
Location: SHS-107
Class Limit: 12
No. of Weeks: 1
Tuition: $25
Instructor: Dennis Ragan
Course Representative: Kathy Folts

SOURDOUGH BREAD FOR BEGINNERS

In this class you will learn everything you need to know about how to bake your first loaf of sourdough bread using wild yeast.  The oldest sourdough bread dates back to 3700 BC and today it is one of the healthiest bread-types you can eat.  This bread has no commercial yeasts, sugars, oil or milk added.  Every participant will take home a leavening agent or sourdough starter.  Recipes and interesting links will also be provided.  Tuition includes cost of materials.  Class will be held March 5.

Monday  7:00-8:30 P.M.
Location: MS-302
Class Limit: 25
No. of Weeks: 1
Tuition: $44
Instructor: Anna Hardman
Course Representative: Willie Sotos