Seafood, microwave ovens, adjusting patterns coming up

By Sheryl Borden: PNT columnist

Information on seafood, using the microwave oven, and pattern adjustments 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.

Pat Baird is a registered dietitian, home economist and spokesperson for the Alaska Seafood Marketing Institute in Bellevue, Wash. She will explain why Americans are eating more seafood than ever before and will demonstrate cooking salmon.

Judy Murray is the manager of the test kitchen for Samsung Electronics America in Ledgewood, N.J. Murray will show how to correctly heat soups in the microwave oven.

Sewing expert Mary Roehr will show how to add a fabric extension to skirts or pants for a more comfortable fit. She is from Sedona, Ariz., and her company is Mary Roehr Books and Video.

Information on choosing a healthcare provider, making embroidery picture frames, and quick and easy cooking will be the featured topics on “Creative Living” on Tuesday at 9:30 pm and on Thursday at noon.

Pat Baird will share some advice on getting good health care and staying healthy. She is an author and health care consultant and lives in Greenwich, Conn.

Sewing expert and educator Patsy Shields will demonstrate how to make three-dimensional embroidered picture frames. Shields is with Sulky of America and she lives in Sellersburg, Ind.

Marcie Rothman is a cookbook author from Los Angeles. She will share some ideas for spicing up ordinary foods for an extraordinary taste. Rothman’s company is “Five-Spot Press.”

“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.

Grilled Alaska Salmon Burgers
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska Salmon
1 egg, slightly beaten
1/4 cup finely chopped onion
1/4 cup thick barbeque sauce
1 cup (about 2 slices bread) fresh bread crumbs
4 cheese slices, if desired
4 hamburger buns or rolls

Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. Add egg, onion, barbeque sauce and bread crumbs. Blend thoroughly until mixture is almost smooth. Divide and form mixture into 4 patties. Place on spray coated or oiled preheated grill or broiler pan, about 4 to 5 inches from heat. Grill about 4 to 5 minutes per side. Add cheese slices, if desired. Serve on buns or rolls. Makes 4 servings.

Variation: Teriyaki sauce, thick ‘n chunky salsa, chili sauce, or seafood cocktail sauce may be substituted for barbeque sauce.