Choosing foods ahead on show

Information on choosing foods for flavor and nutrition without “breaking the bank,” and bread shaping will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Michelle Dudash is a registered dietitian and spokesperson for the California Raisin Marketing Board, and she’s going to explain how to economize your kitchen by choosing foods that add flavor and nutrition without breaking the bank.

Cindy Falk is with the Kansas Wheat Commission in Manhattan, Kansas. She also serves as the Co-director for the National Festival of Breads. Falk says that winter is a great time to turn on the oven, warm up the house and shape some festive holiday breads and rolls. It’s also a great way to get more active.

Information on choosing jewelry for different body styles and facial shapes and common cat health problems will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Usually women choose an item of jewelry just because it is pretty. Wardrobe consultant and author, Nancy Nix-Rice will explain the guidelines for choosing the right jewelry for each body style and different facial shapes. Her book is titled “Looking Good” and she lives in St. Louis.

Recent studies show that cat obesity has risen over 90 percent since 2007, and people are beginning to look at their pet food as the source of health problems. Will Post, founder of Hound & Gatos Pet Food Corp., will talk about five common cat health problems. He’s from Atlanta.

Sweet and spicy chili

3 pounds lean ground beef

2 large onions, diced

1/4 teaspoon garlic powder

1 can (32-ounce) whole tomatoes with juice

1 14.5-ounce tomato sauce

2 small cans (8 ounces each) sliced mushrooms

1 cup sliced ripe olives

1 cup diced celery

1 large green pepper, diced

1 1/2 teaspoons salt

3 tablespoons chili powder

1/8 to 1/4 teaspoon ground red pepper

2 tablespoons sugar

2 beef bouillon cubes

1 cup California raisins

1 bay leaf

5 whole cloves

2 cans (15.5-ounce) kidney beans, drained

Brown ground beef, onions and garlic powder in large stockpot. Drain excess fat, if necessary. Add remaining ingredients except kidney beans, including bay leaf and cloves in a tea basket or cheesecloth for easy removal. Bring to boil; reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Stir in kidney beans and heat through. Remove bay leaf and cloves; adjust seasonings and serve in crocks or bowls. Serves: 25.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]