Centerpieces, quick dinners highlight ‘Creative Living’

Sheryl Borden: Creative Living

Information on centerpieces and quick dinnertime menus will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m. (All times are MST).

“Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.
Patty Waid is an event planner with Waid & Associates in Albuquerque. She will show how to make sensational centerpieces and also explain the basic rules for a centerpiece.

Roxanne Wyss is a food consultant for Williams Foods, Inc., in Lenexa, Kansas. She will share some easy suggestions for dinnertime menus that can be ready in 30 minutes or less.

Information on fabric dyes, cooking with ripe olives, and making ribbon bows will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon (All times are MST).

Deborah Durham represents Rit Consumer Affairs in Indianapolis, Ind. She will show some quick tricks for using fabric dyes to turn plain scarves, sneakers and other items into exciting garments with little cost.

Barbara Rose is with the California Olive Industry in Huntington Beach, California. She will share “off the shelf” recipe ideas that make use of convenience foods and nutritious ripe olives.

Ellie Schneider Joes is with the C.M. Offray Ribbon Company in Chester, New Jersey. She will demonstrate how to make beautiful bows featuring techniques that have been developed for using wire-edged ribbon to make flowers.

“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.

Country Chicken Noodle Soup
2 pkg. (1 ounce each) Williams Country Chicken Gravy Mix
3 cups water
1 can (14 1/2 ounces) chicken broth
1 cup uncooked egg noodles
1 1/2 cups frozen mixed vegetables
1 cup cubed, cooked chicken

Combine Williams Country Chicken Gravy Mix, water and broth in a 3 1/2 quart saucepan. Bring to a boil, stirring constantly. Add noodles and vegetables; simmer seven minutes or until noodles are tender, stirring occasionally. Add chicken and allow to heat through. Makes four servings.