Information on hunting for profit, using a Klic-N-Kut die cutter and making a beef stew parfait will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Author Kivi Bernhard talks about the hunt for profit in a tough global economy. His book is titled “Leopardology, and he compares critical business thinking with the hunt for the African leopard. He’s from Atlanta, Ga.
Sandy McCauley represents Accugraphic Sales Inc., and the company makes a machine called a Klic-N-Kut. McCauley will demonstrate how the machine can cut vinyl for cars, wall decor, glass etching, faux glass etching and T-shirt applications. She’s from Tempe, Ariz.
Teresa Wagner of DairyMax will demonstrate making a child-friendly and creative recipe that is low cost and easy to make and looks as good as it tastes. It’s a beef stew parfait — and it really is served in a parfait glass. She’s from Fort Worth, Texas.
Information on making a mosaic-looking clock and preserving fresh plant materials will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Kristin Peck, author and designer, will show how to use plaster to create a mosaic-looking clock. This technique is inexpensive and easy enough for beginners to do. She lives in Virginia Beach, Va.
Janice Urie, the owner of Frontier Flowers, will demonstrate how to cut and preserve fresh plant materials, and she’ll discuss what equipment is needed, and explain how to dry and store the materials once they are preserved. She’ll also explain the advantages of using preserved plant materials as opposed to air-dried materials. She’s from Lakin, Kan.
Hot Beef “Sundaes”
• 1 1/2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 cup jarred beef gravy
• 1 cup frozen peas or mixed vegetables
• 2 cups instant potato flakes
• 2 1/2 cups reduced-fat milk
• 1/2 cup shredded Cheddar cheese
• 1/4 cup reduced-fat or fat free dairy sour cream
• 4 cherry or grape tomatoes
• 1/4 teaspoon salt
Combine beef, onions, garlic and gravy in 3 1/2- to 5 1/2-quart slow cooker; toss to coat evenly. Cover and cook on low 8 to 9 hours or on high 4 to 5 hours or until beef is fork-tender. Add peas and cook until peas are just tender, about 5 minutes. Meanwhile, heat milk in medium saucepan over medium heat until just steaming. Add potato flakes and salt; stir until smooth. Remove from heat; keep warm. Using ice cream scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide beef mixture evenly over potatoes in each dish. Evenly sprinkle with cheese and top with sour cream. Place one tomato in center of each serving for a “cherry.”
Makes 4 servings.