The Eastern New Mexico News - Serving Clovis, Portales and the Surrounding Communities

Gluten-free bread featured on show


April 17, 2011

Information on using leftover gluten-free bread, cooking onions and choosing happiness will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Carol Fenster explains that since gluten-free bread costs more than regular bread, it’s very important to make the most of every slice — even stale, leftover bread — and she’ll show how. Her business is Savory Palate Inc., and she’s from Centennial, Colo.

Kim Reddin represents the National Onion Association in Greeley, Colo., and she’s going to demonstrate how to let onions be the life of your next party by demonstrating some fun and easy recipes with unique serving ideas, including an onion bowl. It’s great for dips and salsas at casual get-togethers or even special events.

Author Jane Thompson will talk about how judging, blaming and negativity prevent happiness in life. She admonishes that people recovering from divorce must accept responsibility, move on and turn each negative into a positive. Her thoughts are based on her book “Choosing Happiness After Divorce.” She lives in Memphis, Tenn.

Information on making beaded bracelets, making a tuffet and cooking with pecans will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Sisters, designers and authors Liz Gourley and Ellen Talbott will show how to make popular stretchy bracelets using various beads. Their latest book is titled “Quick & Easy Beaded Jewelry.” Gourley lives in Ventura, Calif., and Talbott is from El Cajon, Calif.

Designer and sewing expert Jana Beus of Simplicity Pattern Co. will show how to make a tuffet — or hassock or foot stool — for the home. She’s from Sandy, Utah.

Ann Cox will dispel the notion that pecans are just for preparing desserts. She will demonstrate a variety of breakfast recipes that incorporate nutritious, delicious pecans. Cox represents the Texas Pecan Growers Association in College Station, Texas.

Creamy onion dip

• 2 cups finely chopped onions

• 1 tablespoon olive or vegetable oil

• 1 teaspoon paprika

• 1 cup regular or light sour cream

• Salt and pepper, to taste

Heat oil in large skillet. Add onion; cook over medium heat, stirring often, 3 minutes or until barely tender. Stir in paprika. Combine onion mixture and sour cream in medium bowl. Add salt and pepper, to taste. Cover; refrigerate until ready to serve.

Makes 10 servings or 1 2/3 cup.

To serve in onion bowl: Cut off top third of large red onion. Trim small edge off root end to make flat support. Peel onion. Scoop out inner layers, leaving outer two layers intact. Spoon dip into hollow onion.


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