Pear desserts, compost area topics this week

Information on quick and elegant pear desserts, setting up a compost area and preparing delicious meals will be the featured topics on “Creative Living” on Tuesday at noon and on Saturda at 2 p.m. (All times are Mountain). “Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.
Tamsen Salvador represents Pacific Northwest Canned Pears. She will demonstrate some quick and elegant recipes that call for canned pears. Salvador lives in San Francisco.
Joyce Ganyon will talk about setting up a compost at home. She represents the American Plastics Council in Washington, D.C. and is an expert in using recycled products in landscape design.
Sue Vaughn is a cookbook author who will share some ideas for cutting down the preparation time when preparing delicious meals. Her company is Jan-Su Publications and she lives in Lamesa, Texas.
Information on how to create cards using a special paint for paper and making professional looking pockets will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon.
Chris Thornton is with Delta Technical Coatings in Whittier, Calif. She will show how to make elegant cards for tags and other craft projects or even to use in scrapbooking by using a special paint for paper and a product called Paper Plus.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.

Chocolate Éclair Cake
1 pound whole graham crackers
1 package (8 oz.) French vanilla instant pudding mix
3 cups milk
1 carton (8 oz.) frozen whipped topping, thawed
1 oz. unsweetened liquid chocolate
3 Tbsp. margarine
2 Tbsp. milk
1 tsp vanilla
1 1/2 cups confectioners’ sugar
Grease a 13 x 9 x 2-inch pan. Layer 1/3 of crackers in bottom of the pan. Blend together vanilla pudding mix and milk. Fold in whipped topping. Spread half of mixture over crackers. Repeat layers, ending with crackers. Blend together all ingredients of the frosting. Frost and refrigerate for 24 hours before serving. Yields 24 servings.