The dates have been set for the 2016 Make & Take Greek Cooking Class Series. The Tuesday evening classes will run from 6:00 to 8:00 p.m. on September 27th, October 4th, and October 11th. Using the same successful format, students will receive “hands on” instruction from our community’s experts while each prepares his or her own dish or dessert to take home. Once specific details are finalized, complete information will be available soon to share with your friends, neighbors, and co-workers.

A Greek-style Potato Salad, a recipe that Stephanie Diaz adapted from her mother Mildred Andrews, is always a popular dish for potlucks and summer picnics. To prepare, cubed boiled potatoes, diced onion and green pepper, and fresh chopped cilantro are tossed in a salad bowl. Next olive oil and lemon juice are drizzled on top and all ingredients are tossed together. After seasoning to taste with salt and pepper, the potato salad is ready to serve. Stephanie noted that her mom’s delicious version calls for parsley instead of cilantro and the addition of celery.

Bring sweetness to your summer table with a delectable Blueberry Oat Crumble, a recipe from Maria (Mihas) Kallis. For the filling, blueberries, light brown sugar, flour, and lemon juice are mixed in a five cup pie plate. To begin making the crunchy crumble topping, in a bowl butter is cut into flour. Next light brown sugar, rolled oats, chopped toasted pecans, and a dash of nutmeg are stirred in and mixed together well. Then the topping is spooned onto the blueberry filling and pressed lightly. After the assembly is complete, the crumble should be baked in a preheated 375 degree oven for about 30 to 35 minutes or until golden brown. Maria suggests serving either warm or cold with ice cream.

Please remember that Olives, Feta, Phyllo & More! is a great source for entertaining and along with the matching apron makes a delightful gift for any occasion. The Cookbook and apron are available in the Church Bookstore. The Cookbook can also be purchased online at