Card, stationary making featured on show

Sheryl Borden

Information on turning passion into a reality, making cards and stationery by machine and organizing a home office will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon.

Lance Heft is a businessman, author and entrepreneur, and has written a book titled “Your Turn to Win.” He will talk about how important it is for everyone to “live in the moment,” and he’ll tell how to turn one’s passions into a reality. He’s from Collegeville, Pa.

Vivian Lavinskas is with Singer Sewing Co. in Lavergne, Tenn., and she’ll show how to create unique gift cards, stationery and envelopes using decorative stitches on the sewing machine. She says it’s a good project for beginners and children learning to sew.

Kathryn Porter is an author and has coined a phrase she calls Clutternomics — or making the economy of clutter work for you. She’ll explain how to organize a home office, and yet the concept will work for any room or office. She lives in Colorado Springs, Colo.

Information on quick dinnertime recipes and making a perfect collar will be the featured topics on “Creative Living” at noon Tuesday and at 2 p.m. Saturday

Roxanne Wyss of Williams Foods Inc. will share some easy suggestions for dinnertime ideas that can be prepared in 30 minutes or less. She’s from Lenexa, Kansas.

Sewing expert Judy Barlup of Unique Techniques says that one of the ways to build shape in clothing is with a two-piece undercollar cut on the bias. Barlup will demonstrate making the perfect collar. She lives in Bellevue, Wash.

Asian chicken and rice soup

• 1 package (1 ounce) Sun Bird Egg Drop Soup Authentic Oriental Soup Mix

• 2 1/4 cups water

• 1 can (14.5 ounces) chicken broth

• 1 Tablespoon soy sauce

• 1/3 cup uncooked long grain rice

• 1 cup chopped, cooked chicken

• 2 green onions, chopped

• Crisp won ton strips

Combine egg drop soup mix, water, broth and soy sauce in saucepan; stir to blend well. Heat to boiling. Stir in rice and chicken. Reduce heat, cover and simmer 20 minutes or until rice is tender. Ladle into bowls. Top each with chopped green onions and crisp Won Ton strips.

Makes: 4 servings.

Note: To make crisp won ton strips, slice won ton skins into 1/4- to 1/2-inch slices. Pour vegetable oil into a skillet to a depth of about 2 inches. Heat over medium-high heat until oil reaches 350 degrees F. Add a few won ton strips to hot oil; fry 10 to 20 seconds or until crisp and golden, turning to cook evenly. Remove with slotted spoon or tongs and place on paper towel-lined plate to drain.