Slot car racing, beef stir-fry top this week’s topics

Sheryl Borden: Creative Living

Information on slot car racing, lean beef stir fry recipes, and using bias tape and appliqués to make dimensional villages will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday (All times are Mountain). “Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.
David Creed represents Carrera, Inc. in Dana Point, Calif He will show a “G-O” system of slot car racing.

This smaller scale of slot cars is designed for younger children and provides lots of fun for the entire family.Patty Waid is the Director of Consumer Affairs with the New Mexico Beef Council in Albuquerque.

She will demonstrate using lean beef in stir fry recipes.
Pat de Santis is with William Wrights in West Warren, Mass. She will demonstrate making a dimensional village using different types of bias tape products and appliqués.

Information on making fabric yo-yo’s, easy furniture repair projects, and products for outdoor baking will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

Darlene Dickson is with the New Mexico Cooperative Extension Service in Clovis.

She will show how to make fabric yo-yo’s and then show what to do with them.

Bruce Johnson is a furniture refinishing expert who represents Minwax, which is located in Upper Saddle River, N.J. He is going to demonstrate using glues and clamps for some easy furniture repair projects.

Sharon Davis is with the Home Baking Association in Lincoln, Neb. She will show some products and equipment that will make outdoor baking a success.

“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.

Triple Batch Beef
4 1/2 lbs. boneless beef chuck pot roast
3 tbsp. vegetable oil
1 tsp. pepper
2 medium onions, coarsely chopped
4 cloves garlic, crushed
1 1/2 cups water

Trim fat from beef. Cut into 3/4 inch pieces. In Dutch oven, heat oil over medium heat until hot. Add beef pieces (one-fourth at a time) and brown evenly, stirring occasionally. Season with salt and pepper. In same pan, add onions and garlic; cook and stir until onions are lightly browned. Pour off drippings. Return beef to pan; add water. Bring to a boil; reduce heat to low. Cover tightly and simmer one and a half to two hours or until beef is tender. Skim off fat. Place about two cups beef mixture into each of three one-quart freezer containers. Cover containers tightly and freeze. Makes six cups cooked beef. Use beef in soups, chilies, and stews.