I read about a great thing that took place at SS. Peter and Paul's school on June 12. The principal, Sister Kathleen Hutsko, had decided to offer a number of after-school clubs to give the students more options for activities and fun. They offered a Ukrainian Embroidery club, a bowling club and a cooking club.

Thirty-three students joined the cooking club, and my friend Nona Chindamo, who has been the cook at the school for 35 years, held cooking lessons once a week. The students were taught how to cook many things. Among the recipes were mini bagel pizzas, chicken nuggets, pasta and meatballs and vegetable soup. The students gave a semi-formal dinner party for their parents and other special guests. That is so wonderful. Nona is such a great cook and person.

I think it would be an excellent idea if area elementary schools could include that idea for students interested in having an after-school club once a week. It certainly would be a plus. I know it would require an adult willing to participate, but I bet it could work. Many thanks to Sister Hutsko for the idea, and a million thanks to Nona for making it a great experience for the 33 students and their families.

When I read about different clubs and restaurants having ethnic foods to serve for a fundraiser or just for a night of ethnic foods to offer people, it makes me so happy. When you grow up with food from your family's ethnic background, you love it. You don't always make the same type of foods. So when you have a chance to enjoy it without you doing all the work to make it, you are delighted. I still cook a lot of Greek food because my two aunts who are in their 90s love it. Since I'm the one who makes their meals, they get the food they've eaten all their lives. When I go to the Greek festival and have it already made for me, it's a great treat.

I went to two graduation parties last week. Same time same place, same family. My niece's daughter graduated from college and her son from high school. It was a fun party with nieces, nephews, grandnieces and nephews, and lots of food. Nice we could celebrate the two together. That doesn't always happen. At least it was brother and sister graduating and not both of them getting married the same day. After all the weddings I've taken care of, I wouldn't be surprised if that happened. I've done several where it happened in the same year. Poor mom and dad, but they manage to do good for all the children.

Well, start planning your summer jaunts. I hope you can get a few days away from your routine. I'm concentrating on getting to Ocean City, where we've gone for several years and where my one son lives.

Our next holiday is the Fourth of July. Does that mean summer is half over? No, no! I saw the schedule for the Skaneateles Festival from Aug. 8 to Sept. 1. Four events are planned, and I'm sure each one will be something not to miss.

My ethnic recipe for this week is Cuban. My other recipe is Seneca Cake Dessert; my friend Marilyn gave it to me.

Today's Blooper

Today's blooper is from a friend, and it's about her cooking as a young bride.

She put a pot roast in the oven. When it was cooked, she put on an oven mitt to take it out. Guess what she did then? She took it out with the hand that had no glove. By the time she realized it she was in the emergency room with second degree burns. She won't do that again!

Diana Sobus, of Auburn, specializes in making ethnic foods.

Cuban bread

1 package or 1 cake of yeast

2 cups lukewarm water

1 1/4 tablespoon salt

1 tablespoon sugar

6 to 9 cups flour

Corn meal

Dissolve yeast in warm water - add sugar and salt. With wooden spoon, add flour one cup at a time.

Since flour varies in the amount of liquid it absorbs, use enough to make a smooth, firm dough.

Cover with a towel and put in a warm place to rise until it doubles in bulk.

Place on well floured board and knead for a few minutes. Shape any way you prefer. Sprinkle corn meal liberally on baking sheet and arrange loaves.

Allow to rise five minutes. Cut two slices on top, brush with cold water and place in cold oven.

Set oven for 400 degrees. Place a pan of boiling water on the rack below loaves and bake 40 to 45 minutes.

Seneca Cake Dessert

1 yellow cake mix

1 can lemon pie filling

1 can lemon frosting

1 8 oz. carton cool whip

Preheat oven to 350 degrees. Pam spray a nine-by-thirteen pan.

Prepare cake mix according to package directions, mixing a full 2 minutes.

Spread in pan and dollop pie filling evenly over top. Bake until golden.

Mix frosting with cool whip until smooth. Spread over cooled cake. Refrigerate. May be garnished with lemon zest.