And they provide attendees with a social network as well.

"I buy one of each kind (of fusilli) when they're on sale. They're about 98 cents," program co-ordinator Karen Hoeft tells the group as she opens a box of no-name pasta.

"Yeah, usually they're about $1.39," attendee Carrie Tremblay responds.

It is this kind of alertness to food costs which make the program indispensable for many.

The program teaches those on tight budgets how to really save those pennies and avoid options which are may only appear inexpensive.

For example, Hoeft suggests buying meat or chicken in bulk when it's on sale, margarine instead of butter and no-name products instead of name brands. After sauteeing chicken, cooks can add half a cup of water and stir, instead of using bouillon cubes.

"You don't always have to use everything a recipe calls for," she says.

Even the term "white sauce" can scare non-cooks, but a quick substitute of cream soups usually does the trick just as well.

"I used to make hamburgers or macaroni and cheese, or pork steaks with mashed potatoes," Tremblay says. "I don't know how to cook and this makes it easy, simple and cheap."

Hoeft says many people have no idea how to cook good, nutritious meals on an income-assistance supplement.

"Macaroni and cheese is not your cheapest meal and certainly not your most nutritious," she says.

Instead, Hoeft raves about the nutritional value of potatoes and raw carrots. And buying meat in bulk can lower the price to the range of some good-quality tofu, which can provide a tasty nutritious additive to stir-fry dinners.

"You feel good about yourself once you've cooked a good meal," Hoeft said. "So the sessions help your self-esteem."

The first class was held Feb. 4, when people cooked chicken stroganoff. The Feb. 11 class was cancelled and people made tuna melts Feb. 18.

Child care and transportation can be provided for those who need those services.