Cooking and Organization for the Home

• Pakistani Cooking
• Chinese Cooking
  

Pakistani Cooking

If you like international foods, find out just how satisfying the art of Pakistani cooking can be! Students will learn to prepare a variety of tasty foods and sample the final dishes. Instructor Rabiah Memon, an ENMU student from Pakistan, will demonstrate a variety of cooking techniques and recipes during the four classes of each rotation.

Dishes include snacks—Kachori, Potato Kabobs and Pakorey; main dishes—Pulao Rice, Punjabi Karhi (a curry from Punjab Province); desserts—Carrot Halva; drinks—Chai Tea and Lassi; and dips—Raita Dip, Tamarind Chutney and Achar Pickle.

Due to food purchase, this class must be prepaid with no refunds. A $20 lab fee will be payable to the instructor at the first class. A parental consent form is required for teenagers under 18.

When: Saturdays, 6–8:30 p.m. Feb. 23–April 26, 2008
Rotation 1: Feb. 23–March 15, 2008
Rotation 2: April 5–26, 2008
Fee: $36 per four-week rotation
Lab Fee: $20 per four-week rotation, payable to instructor
Where: Family and Consumer Sciences, Room 98
Register by: Friday, Feb. 15 for Rotation 1 or Friday, March 28 for Rotation 2
Ages: 16 through adult
Enrollment: minimum 5, maximum 25

Chinese Cooking

Join Chinese international students Lurenfei Li (Lexy) and Liang Qing (Esther) for lessons in cooking a variety of authentic Asian recipes. Students 16 through adult will learn techniques for preparing hot and spicy, traditional and sweet or sour flavored foods. Everyone will taste samples of the final dishes each night. A parental consent form will be required if under 18. Students may register for any or all four class meetings, each 90-minute lesson priced at $20, Fridays, Feb. 22–March 14, 6:30–8 p.m., Family and Consumer Sciences, Room 98. Students will receive a $10 discount if they preregister and prepay ($70) for all four classes no later than Thursday, Feb. 14. For individual classes, register no later than Friday the week before each class. Due to food purchase, each class must be prepaid with no refunds. A $5 lab fee is payable to the instructors at each class. Each lesson will cover preparation of two main dishes, as listed below:

Original Style Theme:

Lesson 1, Feb. 22: Peking Pork, Fried shredded beef with sweet/sour sauce
Lesson 2, Feb. 29: Minced pork with peas, Fried shrimp

Hot and Spicy Theme:

Lesson 3, Mar. 7: Kung Pao chicken; Ma Po Tofu
Lesson 4: Mar. 14: Fried beef with green pepper; Fish filets in hot chili oil

When: Fridays, 6:30–8 p.m., Feb. 22-March 14, 2008
Where: Family and Consumer Sciences, Room 98
Class fee: $20 per class lesson (90 minutes each) payable to ENMU
For individual classes, register by: Friday, 5 p.m. one week prior to each class
Discounted prepayment fee for all four classes: $70 by 5 p.m. Thursday, Feb. 14
Lab fee: $5 per class lesson (payable to instructors)
Ages: 16 through adult
Register by: Friday week prior to each class
Enrollment: minimum 5, maximum 15