A vial/smackpack alone is not enough for anything over 1.040 IMHO. As for the "two vials", it depends on how old they were.
Starters are easy. Boil up 8oz of LME in 2L of water for 15 minutes, chill it down to ~75ºf, put it into a flask or some other container that you can cap with aluminum foil, and pitch the yeast. Wait until it's "done" (the krausen will fall just like with a normal ferment), then either pitch that whole thing into the beer or chill it down and discard the spent wort. There are tons of resources that go into more depth than this. A good place to see how much yeast you'll need is Mr. Malty's Pitching Rate Calculator