Caring for jewelry ahead on show
Last updated 10/9/2021 at 3:47pm
Information on caring for jewelry, making a custom headboard and working with paper punches will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Kristina Rachel is a jewelry designer, and she’s going to show how to take care of jewelry, whether it’s sterling silver, gold, base metal or even leather and gemstones. Her company is Rachel Claire Collection and she’s from San Jose, California.
Rebecca Peck represents The Upholstery Studio in Phoenixville, Pennsylvania, and they make kits for headboards, tuffets, cornices and other DIY projects. She is going to show how to make a beautiful custom upholstered headboard which will make your bedroom a haven of comfort.
Diane Tunnell is an Independent Demonstrator with Stampin’ Up! and she going to show how to use various paper punches to create a handcrafted one-of-a-kind card. She will also show lots of completed projects that demonstrate other applications of punch art. Tunnell is from Clovis.
Information on dimensional embroidery, using convenience foods and furniture refinishing and restoration will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Linda McGehee, a sewing expert and author, will show how to do dimensional embroidery by machine. Her company is Ghee’s, and she’s from Shreveport, Louisiana.
Roxanne Wyss, home economist with Williams Foods, Inc. in Lenexa, Kansas, says that a “gravy mix can be a mealtime solution, and she’s going to share recipes to prove that point.
Lynn Hack-Gerhart is a furniture refinishing expert who represents a company called QRB Industries in Houston. Hack-Gerhart will show how to remove scratches and dents on furniture and also how to remove varnish and other finishes.
Hurry up chicken pot pie
1 pkg. (2 1/2 ozs.) Williams Country Gravy Mix
3 1/4 cups milk
1 cup (4 ozs.) shredded Cheddar cheese
1/2 tsp. tarragon, optional
2 cups diced cooked chicken
2 cups frozen mixed vegetables
1 can (4 ozs.) mushroom stems and pieces, drained
1/2 pkg. (15 ounces) refrigerated pie crust
Preheat oven to 450°. Combine Williams Country Gravy mix and milk in large saucepan. Cook until heated through and slightly thick. Stir in cheese and tarragon, stirring until blended. Add chicken, frozen mixed vegetables and mushrooms and simmer over low heat 5 minutes. Pour into greased deep, straight-sided, 2-quart baking dish. Place pie crust over chicken mixture; fold edges under and flute, pressing crust to side of casserole dish. Cut a 1/2-inch hole in center of pastry to allow steam to escape. Bake 15 minutes; reduce oven tempera-ture to 375° and bake an additional 10 minutes or until crust is browned and mixture is thoroughly heated. (Cover edges of pie with aluminum foil after 15 minutes of baking to prevent over browning, if desired.) Makes 6 servings.
Note: If desired, substitute 2 (5-ounce) cans chunk chicken, drained, for diced, cooked chicken.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at: