Diversity, dinner recipes, dyslexia featured on show

Sheryl Borden: Local Columnist

Information on life’s diversities, quick and easy dinner recipes and dyslexia will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m. (All times are Mountain). “Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.

Georgia Durante is a stunt car driver and formal model. She is the author of a book titled “The Company She Keeps” which tells about her life. Durante is from North Hollywood, Calif.

Sue Vaughn is a cookbook author from Lamesa, Texas. She will demonstrate quick and easy recipes from one of her cookbooks on “discovering dinnertime.”

Meg Porch and Cathleen Tomlinson are representatives of the Southwest Chapter of the International Dyslexia Association. They will discuss what dyslexia is, what causes it and find out how it is being treated. Both are from Santa Fe.
Information on cooking without adding additional fat to foods and how to sew with ease will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon.
Vickie Douglas is with Lawry’s Foods, Inc. in Monrovia, Calif. She will demonstrate some techniques for adding flavor with just the minimum of fat.
Margaret Islander owns and operates the Islander School of Fashion Arts in Grants Pass, Ore. She will share some of the tips from the pros when it comes to fitting, cutting, and sewing.
“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.

Caribbean Jerk Chicken with Quick Fruit Salsa
1 cup plus 2 tablespoons Lawry’s Caribbean Jerk Marinade with Papaya Juice, divided
1 can (15 1/4 ounces) tropical fruit salad, drained
4 boneless, skinless chicken breast halves (about 1 pound)

In small glass bowl, combine 2 tablespoons Caribbean Jerk Marinade and tropical fruit; mix well and set aside. In large resealable plastic food storage bag, combine additional 1 cup Caribbean Jerk Marinade and chicken; seal bag. Marinate in refrigerator at least 30 minutes. Remove chicken; discard used marinade. Grill or broil chicken 10-15 minutes or until no longer pink in center and juices run clear when cut, turning halfway through grilling time. Top chicken with fruit salsa. Makes 4 servings.