LAKE LUZERNE -- In the rectory kitchen at St. Mary's Episcopal Church, Swedish meatballs can become "soul" food.

On Tuesday afternoons, more than a dozen students take a bus from the Hadley-Luzerne Central School to the church for "Heavenly Chefs," a special after-school program for third- and fourth-graders that blends cooking and Bible lessons.

"We really wanted to help local kids by providing an environment of hope and a place to have some fun," said the Rev. Bruce Mason, who developed the non-denominational program in response to a lack of after-school activities for the region's younger students.

The church offered two free eight-week sessions in the fall and has another running through the spring.

"We've been very pleased with how it turned out, and so far, we've seen the kids come alive," Mason said.

The sessions are led by Margaret Panico, a congregation member who has experience teaching children's cooking classes.

"It has to keep their interest," Panico said of the recipe choices, which have included everything from pizza to gingerbread houses to monkey bread. "We have to do something that is going to keep them busy every minute."

On March 1, Swedish meatballs with noodles was the dish of the day.

After the students arrived, washed their hands and sat down at the tables, Mason led them in a blessing sung to the theme from "Superman."

"Thank you God, for giving us food," the young chefs cheered as they alternated fist pumps in the air.

The enthusiastic prayer was followed with a snack of Goldfish crackers, applesauce and juice.

Then it was time to get down to business.

The class divided into two groups, and Panico handed each a copy of the recipe. Four adult volunteers assisted by passing out ingredients and measuring cups and spoons. Despite the help, the students were responsible for actually making the dish.

"I let the kids do their own projects. What comes out, comes out," Panico said.

The lessons are more than just culinary. Panico incorporates elements of math and science into the sessions. Looking at the recipe, she posed a question.

"How many eggs would we need to make two batches of meatballs?" she said.

Several students quickly shouted out the correct answer.

Panico handed the recipe to the students to read aloud.

"Two eggs, lightly beaten," read 10-year-old Peyton Lent.

As the students got ready to work, Panico set some ground rules.

"Everybody's going to have a turn. Now, sleeve's up, everybody," she said.

With adult supervision, the kids began to work through the recipe.

"OK, you've got the ketchup. They're doing the eggs," said Ken Harris, who regularly volunteers for the afternoon program.

"Does anyone know what this is?" Panico asked, holding up a bunch of parsley.

After a few close guesses, she gave the students the correct answer, then explained how to use it.

"Each one of you is going to have a stem, and you are going to break little pieces into your mixture. Just pull the flowers off in little pieces," Panico said as she demonstrated.

The students continued to go through the recipe adding ingredients.

"Can I do the nutmeg?" Amanda Cook, 10, asked.

Once the list of ingredients had been added to the bowls, Panico let the students make a decision.

"Now we have a choice. We can either get our hands in it or use a spoon," she said.

"Hands," the kids shouted in unison.

Panico sent them to the sink to wash before they continued the process. Once back at the tables, the students each had a turn.

"Count to 10, then pass the bowl," Panico instructed.

Several students giggled as their hands squished through the ground beef and pork. Once everyone had a turn, the cooks began to shape the mixture into small meatballs and place them on baking trays.

"My meatball has parsley sticking out of it," said 8-year-old Shannon Price as she rolled the meat between her palms.

"We have to get these in the oven, so you have five minutes," Panico directed.

The students quickly worked to finish the assignment then went off to wash their hands as Panico and the volunteers put the trays into the preheated oven.

"I had fun making the meatballs," said Akira Hooks, 9. "I like to cook spaghetti and some chili at home."

While the meatballs baked, Panico and the volunteers prepared the noodles and sauce.

"I love the city of Hadley, and I want to support the efforts to grow and inspire the children's greatness," said Dona Guillo of Hadley, who regularly volunteers to help the students.

Meanwhile, the students went in another room for a brief religious lesson with Mason and his wife, Shay.

The lesson ended just as the the food was ready, and the students filed back into the kitchen to sample their work.

"Let's start with four meatballs each to make sure everyone gets some," Panico said as the students used ladles to dish out the noodles and sauce.

For many of the students, the meal was their first time trying the classic appetizer.

"The sauce is kind of strange," Lent said after a quick taste.

Panico encouraged even the pickiest eaters to give the food a try.

After a few minutes, Jeremy Caradonna, 10, raised his hands in victory.

"I'm done. There's nothing left. I was the first one to eat everything," Caradonna said with a grin.