By Sheryl Borden: Creative Living
Information on using a Bias Tape Maker machine, developing a sewing-related business and choosing happiness after divorce will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Michele Muska is with Simplicity Creative Group, and she’s going to show how to make bias strips using a new Simplicity Bias Tape Maker machine. Then she’ll show how to make a ruched bias tape flower pin. She’s from Antioch, Tenn.
Janet Pray is the president and owner of Islander Sewing Systems, and she will tell how to develop a sewing-related business, including pricing, advertising, insurance and much more in a segment she calls “Sew Me the Money.” She’s from Highland, Mich.
Author Jane Thompson will talk about her book, which focuses on 52 weeks of choosing happiness following a divorce. She’ll talk about the importance of writing, reading and cooking, and explain how this helped her choose happiness. Each chapter also features a unique recipe for readers to try. She lives in Memphis, Tenn.
Information on home decorating, making an edible cookie arrangement and using a stamp to create motifs will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Decorating with white lights, white candles and white ornaments might mean Christmas, but the ideas can be used for other occasions as well, as shown by Connie Moyers of the New Mexico Cooperative Extension Service. She’s from Clovis.
Nancy Siler of Wilton Industries in Woodridge, Ill., will show how to make a bloomin’ cookie arrangement that is not only pretty, but edible, too.
Tera Leigh represents a company called Paintability, and she will demonstrate how to use acrylic paints, stencils and an applicator that resembles a rubber stamp to create motifs for a very masculine home office design. She lives in Lafayette, Calif.
Chicken wizardry tetrazzini
• 1 4- to 5-pound chicken
• 4 to 6 ounces sliced mushrooms, button or baby bellas
• 2 tablespoons olive oil
• 1/4 cup butter (Do not use margarine)
• 2 cloves of garlic, minced
• 1/4 cup flat leaf parsley, finely chopped, or 1 tablespoon dried parsley
• 2 cans cream of chicken soup
• 1 cup light sour cream
• 12-ounce package spaghetti noodles, cooked and drained
• 1/2 cup freshly grated parmesan cheese
Cook chicken in crock pot 4-5 hours on high or 7-8 on low. (This will allow the meat to simply fall off the bone.) Remove chicken from bone. (You can substitute 2 large cans of white meat chicken for simplicity). Saute mushrooms in olive oil; set aside. (You can substitute a 4-ounce can of mushrooms and skip this step). Melt butter in the bottom of a 6-quart pan; add garlic, parsley and mushrooms; stir until garlic is tender, one to two minutes; stir in soup and chicken; simmer at medium-low temperature until soup is heated through; add sour cream and stir thoroughly; add the cooked and drained spaghetti noodles and parmesan cheese. Stir until cheese is melted. Serve immediately with a vegetable side such as steamed broccoli or a salad.