Going to have to change it a bit to get close.

You are going to get 3 things from hops, depending on how you use them. Boil them for a long time will add bitterenss. The longer the boil, the more bitterness you get. Flavor and aroma are added to the wort during the last 15 mins of your boil. Dry hopping will add aroma, but a different kind of aroma then the aroma you get durring the last 15 mins of the boil or from steeping them.

You have to boil your hops to get bitterness. Steeping them will add aroma and flavor, but very little bitternes. Brewing it this way will produce a very sweet hoppy smelling beer but very unbalanced. I wouldn't use the cascade at all if you are trying to make this. Here is my recomendation...

Add about 2.25 gals of water to a pot and your 2 cans of UME. As soon as it starts to boil add 3/4 - 1 oz of Hallertuar depending on what the alpha acid is on it. If you Aas are closer to 6, add 3/4 oz, if they are closer to 4, add 1 oz. After the 60 min boil, remove from heat, cover the pot and place it in an ice bath. Cool it down to around 65-70F and pitch your yeast. Wait about 12-24 hrs till you start to see fermentation taking place, then drop the temp to your desired fermenting range. After a week of fermenting, dry hop another 1/2 oz Hallertuar.

This will make something similar to SA, but if you really want to get closer, cut back on some of your water and steep a little Crystal 60 for a bit then add the rest of your water and UME and start your boil.

If you want to do a late extract addition, someone else will have to chime in here and give their recommendations. But, no matter how you look at it, you are going to have to boil those hops for a period of time or you're going to have a very unbalanced beer.

that sounds great! thanks. just 2 more questions: i assume its ok to open the lid after the first week to dry hop the 1/2oz of hops? and any suggestions to use the 1oz of cascade hops i bought??? i have 2 cans of witty monk, 2 cans pilothouse, and 2 cans sticky wicket left...

I'd like to submit this link as well..
Works out well.. choose you style.. and it suggests hops that compliement the style you are going for. Tons of hops are listed with substitutions if needed...

http://byo.com/resources/hops

The biggest reason that MR. Beer states not to is because every time you open the lid you can possibly contaminate your beer. Don't breath or sneeze in it, but ya, it's fine.

On your second question, I'd like to clarify what hops you have. Are they the Argentine Cascade or just the standard normal American Cascade? If they are Argentine Cascade, I'd do a late addition on your witty monk. If they are the American Cascade, I really wouldn't use them on any of those. Personally, I like the pilothouse the way it is and if you add either the American or Argentine to the sticky wicket I'm thinking the flavor will just get lost and it would be a waist of good hops. I haven't brewed a whole lot of stouts though so if someone else wants to give an opinion, chime in. I really like the American Cascade in my pale ales. The Cascade Pale Ale was my house ale till I recently replaced it with my 'Left' Coast Pale Ale.