Chefs in Training

Every Wednesday at 4 p.m., teen and pre-teens at the Boys & Girls Club of the Hi-Line get the chance to learn how to make tasty treats.

"Survival Cooking" teaches young people, usually between the ages of 12 and 15, how to cook simple but fun foods. The activity starts in September and runs until May.

"I like doing high-yield activities with the teens 'cause it keeps them engaged," said Gal Phillips, the club's teen coordinator.

In the club's multipurpose room, about a dozen youths gathered around a table, slicing apples and rolling dough, usually used in crescent rolls, to make apple dumplings. A small number of other members were in the kitchen doint their part for the day's treat.

Some of the youths actively participated, while others observed the process.

"I like cutting apples," said Taylor Parsons, 12, of Havre, who was sitting there doing just that.

After the apple slices were rolled into the dough and placed into a casserole dish, they were sprinkled with a blend of brown sugar, butter, vanilla and cinnamon that was concocted by in the kitchen.

To add more sweetness, 7-Up was poured around the edges of the dish before it was then carried to the oven.

"And this is their favorite part: eating the leftover ingredients," Phillips said, as the young chefs took apple slices and dipped them into the remaining sweet residue in a mixing bowl.

"You can't double dip," Phillips said to one of the youngsters.

After making their treat in Survival Cooking, Phillips said, the youths then usually go on to engage in another activity.

Phillips said Survival Cooking began about a year ago, but this is her first year supervising it. She said the activity allows young people to acquire basic cooking skills and is something that they actually enjoy doing.

The club's new kitchen, completed in August as part of an expansion of the club's facilities, has allowed the teens and staff more latitude in what they can make.

Before the new kitchen was completed, Phillips said, whenever cooking was done at the club, staff had to use microwaves and other small mobile cooking devices, such as slow cookers, to prepare their food.

Foods the Survival Cooking participants have made before include small pizzas, chocolate and peanut butter croissants, and pumpkin pie.

"It's usually something easy that they can make at home," Phillips said.

Some of the kids have favorites among the food they have cooked.

"I think the pumpkin pie - it turned out pretty cool looking," said Cameron Pleninger, 14 of Havre when asked what his favorite among the foods they have prepared.

Soon the dumplings were done then brought out and served to those lucky souls who prepared them and could claim some before they were gone.