Information on recycling old reclaimed doors, working with yarn to make fun accessories, and cooking with onions will be the featured topics on “Creative Living” on 9:30 p.m. Tuesday and noon on Thursday at noon. (All times are Mountain.)
Bruce Johnson, spokesperson for Minwax in Upper Saddle River, N.J., is going to show what to do with reclaimed doors from barns, porches, even outdoor sheds by recycling them and turning them into a beautiful headboard, room divider or coffee table.
Crafter, Maria Nerius, will show off the hottest yarns in a crafty fashion – and pom poms are back! Nerius will show how to make some fun accessories, jewelry, and other items. She’s with favecrafts.com and lives in Palm Bay, Fla.
Kim Reddin represents the National Onion Assn. in Greeley, Colo., and she’s going to demonstrate how to cut an onion as well as share some tips for reducing tears and other important onion facts, including selection and storage.
Information on making ballet costumes, preventing elder abuse, and correctly cooking eggs will be the featured topics on “Creative Living” noon on Tuesday and 2 p.m. on Saturday. (All times are Mountain.)
Andrea Schewe is a pattern designer with Simplicity Pattern Co. in New York City, and she is going to share some tips for making ballet costumes and other garments that call for using stretchy fabrics.
Thomas Lee is an elder attorney with Senior Resources of America, and he’s going to talk about how to prevent elder abuse from happening to your loved ones. Lee is from West Hills, Calif.
Eggs are an ingredient in many picnic recipes, and Connie Cahill talks about food safety and how to correctly hard cook eggs. She represents the West Coast United Egg Producers in Folsom, Calif.
Baked onions with crumb topping
• 1/3 cup dry bread crumbs
• 1 teaspoon dry thyme, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter, melted
• 2 large onions, peeled and sliced 1/2-inch thick
Combine crumbs and seasonings; toss with melted butter. Spoon onto onions. Arrange slices in large buttered baking dish. Bake in a 375° oven for 30 minutes or until tender. Makes 4 servings.
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Cayenne pepper, to taste
• 2large onions, peeled and sliced 1/2-inch thick
• Olive oil
Combine salt, pepper and cayenne. Brush both sides of onion slices with oil; sprinkle with seasoned salt mixture. Place on grill over medium, ash-covered coals. Grill 15 to 20 minutes or until tender, turning occasionally and brushing with oil. Makes 4 servings.
Serving ideas: Serve as slices with burgers, steaks or chops. Separate into rings and toss with your fav-orite chopped or dried herbs and serve with steaks, sausage, seafood or chicken. Chop and mix into baked beans or into a homemade salsa for a great smokey flavor.
Simple roasted onions
• 4 large yellow and/or red onions
• 2 tablespoons olive oil
• Sea salt and fresh ground pepper to taste
• Balsamic vinegar (optional)
Preheat oven to 425 F. Peel and trim onions; cut in half from top to bottom. Place each half flat side down on the cutting surface. Make 1 to 1 1/2 inch vertical cuts from top to bottom of the onion to make narrow wedges. Toss with oil, sea salt, and pepper to taste. Place onion wedges on a baking sheet. Roast until tender and cut surfaces are slightly browned, 20-25 minutes depending on thickness of the onions. Drizzle with balsamic vinegar and if necessary, adjust seasoning to taste. Makes 4-6 servings.
“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.