In the Kitchen
In the Kitchen
Sushi with NO Raw Fish!
Laurel Severson Learn to make delicious Sushi for yourself, family and friends. Discover where to shop, brands to select, prepara�on of the ingredients, assembly of the rolls, assembly of the rolls and presenta�on. Create both the tradi�onal rolled Sushi( maki-zushi) and the American California Sushi. Start with the easy to make seasoned Sushi rice, then select and roll wonderful ingredients such as chicken, shrimp, smoked salmon, crab, mushrooms, eggs, carrots, avocado, spinach, ginger and more. Note: NO raw fish! Plan to give instructor $ 13 at class for consumables. Enjoy Sushi in class and take home 5-6 each! Min. 5 / Max. 18
# 51139A Sat Feb 4 9:30 am-12:30 pm Sr. High, # C320 $ 29-1 ses
Great Meatless Main Dishes NEW
Laurel Severson Cook up something new with this fun experience for two! Tired of beef? Learn to create Riso�o with Porcini Mushrooms, Tofu Stroganoff, a hearty Garbanzo Bean and Len�l Soup, Black-eyed Peas with Cabbage and Cheese, Chili with Kidney Beans and Bulgur, Quinoa Salad with Bell Peppers and Olives, and the famous Nepali Dhal using len�ls. Plan to give instructor $ 14 / person at class for consumables. Youth ages 13-17 years old may register with a registered adult. Min. 5 / Max. 18
# 511132A Fri Mar 24 5:30-8:30 pm Sr. High, # C320 $ 29-1 ses
Scones
Amy Deaver Tradi�onally Sco�sh( but now famous worldwide), scones are a delectable quick bread that comes in assorted shapes – round, triangular or square. Enjoy a variety of easy recipes highligh�ng dried fruits such as cherries, cranberries, or blueberries. Look for a delectable assortment of recipes to include: Lemon Cream Scones and the tradi�onal Currant Scone, too. Scones are best served warm from the oven with wonderful lemon curd and tradi�onal Devonshire cream or whipped cream for tea. Make a white chocolate Spread in class, or serve them with bu�er, flavored cream cheese, honey or jam for breakfast. Plus, scones can be frozen and reheated! Sample crea�ons in class and bring a container to transport more samples home. Plan to give instructor $ 11 at class for consumables. Min. 5 / Max. 18
# 511133A Thu Mar 30 6-9 pm Sr. High, # C320 $ 29-1 ses
Scrumptious Pies & Tarts
Laurel Severson
Nothing beats a homemade pie or tart – it’ s easy to make them, too! Served hot or cold, loaded with fruit or burs�ng with a creamy texture, you may combine the filling with a simply food processor-pastry( or make the pastry by hand). Make and match your favorite fruits and berries for ar�s�c and tasty tarts. Pucker up for classic Lemon Meringue Pie and expect a number of wonderful recipes featuring fruit, nuts and a shiny glaze of tars to tempt you, your family and friends. Sample crea�ons in class and bring a container to transport more samples home. Master fruit pies, custard / cream pies and spectacular tarts. Plan to give instructor $ 9 / person at class for consumables. LAUREL SEVERSON is a home economist with over 15 years’ experience in commercial food service, recipe tes�ng and edi�ng. She is an extremely popular instructor throughout the Twin Ci�es. She holds degrees in Home Economics and Educa�on from the University of Minnesota. Min. 5 / Max. 18
# 511134A Sat Apr 1 9 am-1 pm Sr. High, # C320 $ 29-1 ses
To register, please call( 651) 480-7670 or... go online at www. HastingsCommunityEd. com for 24-hour registration.
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