Information on making tailored and hidden plackets, flower arranging, and preparing nutritious meals for less money will be the featured topics on “Creative Living” on Tuesday, September 13th at 9:30 p.m. and on Thursday, September 15th at 12:00 noon. (All times are Mountain.)
Connie Crawford, President, CEO and Designer for Fashion Patterns by Coni, will demonstrate sewing techniques for making tailored and hidden plackets on blouses, shirts and dresses. She lives in Hansville, WA.
Casey Schwartz is a floral designer, and she’s going to demonstrate how to use practically invisible bands to control the placement of the flowers in an arrangement. Her company is Flower Duet and she’s from Redondo Beach, CA.
With the economy putting a strain on all of our wallets, we are looking for ways to serve our family nutritious meals for less money. Christine Palumbo, Honeysuckle White and Shady Brook Farms, will demonstrate some budget-friendly turkey meals that cost under $15 to feed a family of four! Palumbo lives in Naperville, IL.
Information on health care, making three-dimensional embroidered picture frames, and “spicing” up foods will be the featured topics on “Creative Living” on Tuesday, September 13th at 12:00 noon and on Saturday, September 17th at 2:00 p.m. (All times are Mountain.)
Pat Baird, registered dietitian, author, and health care consultant, will share some advice on getting good health care and staying healthier. She emphasizes the importance of prevention. She lives in Greenwich, CT.
Patsy Shields will demonstrate how to make three-dimensional embroidered picture frames, which make great gifts, bazaar items, or to use in your own home. She is with Sulky of America and lives in Sellersburg, IN.
Marcie Rothman, a cookbook author, is going to share some ideas for “spicing” up ordinary foods for an extraordinary taste. Her company is Five-Spot Press and she’s from San Diego, CA.
Spicy turkey tostadas
• 1 pkg. (about 1 lb.) Honeysuckle White 93/7 ground turkey
• 1 (8-oz.) can tomato sauce
• 1 Tbsp. chili powder
• 8 (5-inch) tostada shells
• 4 cups shredded cabbage or pre-cut coleslaw
• 2 Tbsp. lime juice
• 1 tsp. peanut or olive oil
• 2 Tbsp. roughly chopped cilantro
• 4 plum tomatoes, chopped (about 1 cup)
Preheat oven to 325 degrees F. In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon, until meat is fully cooked, about 6 minutes. Meanwhile, bake tostada shells in oven until crisp, about 6 minutes. In a bowl, toss cabbage with lime juice, oil and cilantro. Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Serves 4.