2 crocks are better than one ....
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contact:
info@heritagemississauga.org
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We Don't Just Talk the
Talk, We Rock the Crock
....... About The Courses | About
the
Teacher
4-part Crockpot Cooking Course
You get home after a long day at work or school; you're tired; you're
hungry and when you check the 'fridge - it's empty except for some
stale bread and some old peanut butter. You grab the bread and peanut
butter and have that for supper........
OR
Instead - take this four part cooking course, which will give you
lessons on making soup, 2 entrees and a dessert.
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Where: The Grange, 1921 Dundas Street
West, Mississauga. ON L5K 1R2
When: Tues April 6,
13, 20, 27 2010
What Time: 6:30pm - 8:30pm
Cost: $18.00/person/night
or $60.00 for all four if registered and paid in advance
Course is limited to 10
people.
Book early to avoid
disappointment - email info@heritagemississauga.org
or call: 905-828-8411
Fax: 906-828-8176
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What you will get for your
money:
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Crockpot Cooking -
Part 1
Starters - Making Soup and making thickener. Rich Chicken soup
Photo by Ian Britton FreeFoto.com There is nothing like a nice bowl of soup!
Crockpot Cooking - Part 2
Entree - Making Chicken with Orange and Sesame Seeds with Sweet
Potatoes
Photographer: Bruce Walker flickr.com/ 
Crockpot Cooking - Part 3
Entree - Making Hearty Beef Stew 
Photographer: Bruce Walker flickr.com/
Crockpot Cooking - Part 4
Dessert - Making a low sugar, high protein Chocolate Cake 
Photographer: Bruce Walker flickr.com/
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- Printed Recipes;
- 2 hours of class time
- Printed information on
recipes, including ingredients and other helpful cooking hints;
- Hands-on workshop;
- Full explanation of what
we are doing;
- A generous sampling of
whatever we are cooking.
One of the easiest things to prepare in a crockpot is smoked pork and
beans.
Just plug in the timer and set the crock to low, add two cans of
beans in tomato sauce and a chunk of smoked pork or cooked ham and head
off to work
knowing that you will come back to the aroma of a wholesome dinner.
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What you should bring:
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You never need to miss
dinner again - you can prepare your Crockpot dinner the night
before, refrigerate, then in the morning, pop everything into the
Crock and set the timer. Head off to work and return to a
delicious dinner.
Note: we will do an
extra class using vegetarian recipes if enough people want that
Photographer: Bruce Walker flickr.com/  Mmmmmmm! Vegetarian
Lasagna!
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Pen/pencil
and
paper
or
a
laptop
to
make
notes;
apron or big towel to wrap around
you during the workshop.  Enticing entrees -
Spaghetti and Meatballs
Photographer: Bruce Walker flickr.com/
 Delicious desserts -
Maple-Almond Cake
Photographer: Bruce Walker flickr.com/ |
Meet the teacher
Photo
by
Bruce
M.
Walker
FLICKR
Louise Peacock has been studying and practicing the art of cooking for
the past 50 years. She successfully completed a series of cooking
courses with Culinary arts teacher, Etta Sawyer and has not looked back
since.
With a Portuguese /Italian/French background, Louise has always blended
conventional
recipes with Southern European cooking, giving a unique flavour to her
various dishes.
In these trying times of conservation and invention, Louise wanted to
share her knowledge and abilities of cooking complete meals in Crock
pots/Slow cookers.
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Education:
University of Guelph (Honours)
University of Waterloo
Ryerson University
Humber College
Etta Sawyer School of Culinary Arts
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Awards
Credit Management Speaking Club - Best Impromptu speech
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