By Sheryl Borden: PNT columnist
Information on cooking with apple pies, arranging flowers, and making tomato and mushroom pasta dishes 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.
Janel Franklin will share her version of the All-American family style apple pie. Her company is Jan-Su Publications, and she lives in Tahoka, Texas.
Rene Van Rems is the director of merchandising with the California Cut Flower Commission in Watsonville, Calif. Van Rems will share some tips for designing and arranging flowers and show some unusual flowers for everyday use.
Jeannetta Davis represents the Mushroom Council located in Dublin, California and the Florida Tomato Committee in Orlando, Fla. She will show how to incorporate both foods in a delicious penne pasta dish.
Information on working with sheer fabrics, using packaged gravy mixes, and window operating systems will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon.
Becky Hanson is a sewing expert and Education Manager with the Singer Sewing Company. She will show how to stabilize fabrics, such as organza, chiffon and tulle, and explain which needles, threads, and stitches work best.
She lives in LaVergne, Tenn.
Kathy Moore will share some great recipes for using packaged gravy mixes. Moore is a home economist with Williams Foods, Inc. in Lenexa, Kans.
Joe Jankoski is with Hunter-Douglas Window Fashions in Upper Saddle River, N.J. He will explain how the operating systems in window treatments have been drastically improved for safety.
“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.
1 Tbsp. olive oil
2 cups vertically sliced thin onion wedges
2 garlic cloves, thinly sliced
1 pound fresh mushrooms, quartered
3 cups coarsely chopped tomatoes
2/3 cup chicken broth
2 tsp. oregano leaves
8 ounces penne pasta, cooked
1/4 cup coarsely chopped fresh parsley
Freshly grated Parmesan cheese
In a large skillet, heat oil until hot. Add onion and garlic; cook over medium-high heat until softened. Add mushrooms; sauté until barely tender. Stir in tomatoes, chicken broth, and oregano. Salt and pepper to taste. Simmer for 5 minutes. Pour over penne; add parsley, toss together. Serve with Parmesan. Makes 4 servings.