Information on making a sunflower centerpiece and painting quilt blocks will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Casey Schwartz is a floral designer and co-owner of Flower Duet in Redondo Beach, Calif., and she’s going to show how to make a beautiful spring sunflower centerpiece using spider mums, saffron, and of course, sunflowers.
Quilter and designer, Laura Murray will demonstrate painting quilt blocks to create a one-of-a-kind design. She has lots of finished items including a wallhanging, framed picture and jean jacket, to illustrate this technique. Murray’s business is Laura Murray Designs in Minneapolis, Minn.
Information on decorating cookies, cooking with pecans, and making fabric bowls and more will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Nancy Siler of Wilton Industries, Inc. says for a quick, inexpensive and easy way to celebrate any occasion, just bake a giant round cookie and decorate it — and she’ll show several ways to do this. She’s from Woodridge, Ill.
Delicious, nutritious pecans are a good addition to lots of recipes. Ann Cox, spokesperson for the Texas Pecan Growers Association, demonstrates lunch recipes with pecans. The Association is in College Station, Texas.
Sewing expert Kay Brooks demonstrates a variety of specialty products used in making embroidered fabric bowls, paper dolls, picture frame mats, quilts, appliqué projects and more. Her company is RNK Distributing in Knoxville, Tenn.
Curried chicken pecan salas
3/4 cup mayonnaise
2 tsp. lime juice
3/4 tsp. curry powder
2 cups cooked chicken, chopped
1 cup pineapple chunks
1 cup seedless grapes, cut in half
3/4 cup sweetened dried cranberries
1/2 cup chopped pecans
Sliced green onions, garnish
Combine mayonnaise, lime juice and curry powder in a large mixing bowl. Add remaining ingredients and toss to coat. Cover and refrigerate at least 1 hour before serving. Yield: 4 to 5 servings.
Broccoli with lemon sauce and pecans
2 tsp. cornstarch
1/2 cup chicken broth
1/4 cup lemon juice
1 Tbsp. sugar
1 Tbsp. lemon zest
3/4 tsp. pepper
1 Tbsp. butter or margarine
1/3 cup chopped pecans
1 (1 1/2 lb.) broccoli spears, cooked
Combine cornstarch, chicken broth and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in sugar, lemon zest and pepper. Heat thoroughly. Melt butter or margarine in a small skillet; add pecans and sauté until golden brown. To serve: arrange broccoli on a serving platter. Spoon sauce over broccoli and sprinkle with pecans. Yield: 6 servings.
“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, Albuquerque.