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*Virtual* New Cuisines Cooking Series with Ms. Bethany's School of Cooking

Sun Mar 21, 4:00 PM - 5:30 PM
Virtual, Healthy Living
Girl Fee:

Registration Closes: 03/13/2021 at 11 p.m. CST

Join Ms. Bethany from Ms. Bethany's School of Cooking for a two part series where we cook both international and Southern regional dishes to help earn your New Cuisines badge!

On March 21 we will make a delicious dish using Asian flavors while showcasing beautiful colors by making: Rainbow Noodles with Peanut Sauce. We'll get plenty of knife skills practice in this class and learn how to make a well balanced peanut sauce.

On March 28 we'll level up our cooking skills by making some classic southern comfort food: Cornbread Muffins with Honey Butter and Hoppin' John, a delicious dish with bacon and black eyed peas. We'll cover everything from knife skills, baking, sauteing, stewing and cooking rice!

Adult supervision is required as Girl Scouts will be using sharp and hot equipment.

After attending this event, you will have earned the New Cuisines Badge, which can be purchased at our online shop.

Ingredients & Equipment Needed:

March 21

½ cup creamy peanut butter (or substitute Sunflower Seed Butter or Almond Butter)
2 cloves garlic
1 inch knob of fresh ginger
3 Tb low sodium soy sauce
3 Tb brown sugar
2 limes
1 Tb Sriracha sauce
1 Tb sesame oil
8 oz. package of soba noodles (or whole wheat spaghetti)
1 large carrot
1 small package of sugar snap peas (about 6-8 oz)
2 red bell peppers
1 bunch cilantro
2 scallions
½ cup chopped peanut (Or substitute sunflower seeds, almonds, or omit)

Cutting board
Stock pot
Measuring cups and measuring spoons
Vegetable Peeler
Zester or Grater
Garlic Press (optional)
2 Medium bowls
Large bowl

March 28

2 sticks (1 cup) unsalted butter, room temperature
4 Tb honey
1 ¼ cup all purpose flour
¾ cup yellow cornmeal
6 Tb white granulated sugar
1 Tb baking powder
2 eggs
¾ cup milk or half and half
Nonstick spray or cupcake liners
Salt & Pepper
3 cups white rice (long grain or short grain ok)
4 slices bacon (optional)
½ yellow onion
1 bell pepper
1 celery stalk
2 cloves garlic
1 Tb paprika
½ Tb dried Oregano
1 tsp fresh thyme
¼ tsp cayenne pepper
*optional 3 cups low sodium chicken stock
2 -15 oz. cans of black eyed peas
2 cups shredded kale or collard greens (about 1 bunch of either)

Chef Knife
Cutting board
Small bowl
Medium bowl
Large bowl
Rubber spatula
Measuring cups and measuring spoons
Muffin tin
Microwave or small saucepan (to melt butter)
Medium saucepan with a lid or a rice cooker (to cook rice)
High sided saute pan or Dutch oven (at least 3 quart capacity)
Wooden spoon/ mixing spoon
Mixing Spoon

Please Note:

  • Registered participants will receive an email 1-2 days before the event with instructions for joining us on Zoom.
  • You do not need to have a Zoom account to join the meeting. This is an interactive program with limited capacity.
  • Although households with more than one participant may log in to the event using the same device, each participant must be registered individually.

Policies: Please review our event and cancellation policies.

Your Questions: If you have questions, please contact us online, by email (, or by phone (800-845-0787).