Cooking turkey featured on show

Information on making canvas-covered journals, cooking turkey and being a great hostess will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Lauren Ferguson will show how to make a canvas-covered journal to keep in your pocket or purse for handy access to jot down phone numbers, names and other information. Ferguson is a mixed media artist, and her company is Everything Altered LLC in Dacula, Ga.

Marty Van Ness is a spokesperson and home economist for Butterball. She’s going to talk about “go-to” recipes for family celebrations, including snack ideas for kids, healthy lunch ideas and ideas for using leftover turkey. She also has innovative turkey recipes for dinnertime. She’s from Naperville, Ill.

Chef and cooking school owner John Vollertsen (known as Chef Johnny Vee) will explain how everyone can be the best hostess. He’ll share some great party-planning tips to take the stress and worry out of party giving, along with demonstrating a few recipes at the same time. He’s from Santa Fe.

Information on dealing with diabetes and using bread-making machines will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Connie Moyers of New Mexico Cooperative Extension Service explains that diabetes is a chronic disease that can result in serious complications. She will suggest some dietary changes that can be very helpful in dealing with diabetes. She lives in Clovis.

Glenna Vance of Lesaffre Yeast Corp. will demonstrate making bread in several of the new bread machines on the market that have unique features that have caused a renewed interest in them. Vance is from Milwaukee, Wis.

Cajun turkey sandwich

• 1 3-pound Butterball Boneless Cajun Breast of Turkey Roast, thawed

• no-stick cooking spray

• 2 tablespoons butter

• 1 cup green pepper strips

• 1 cup red pepper strips

• 1 cup sliced onion

• 1/2 teaspoon hot pepper sauce

• 1/2 teaspoon celery seed

• 8 Kaiser rolls, split

• 1/4 cup mayonnaise

• 8 slices (1 ounce each) cheddar cheese

Preheat oven to 325 degrees F. Remove roast from package; lightly pat with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking. Place roast, skin side up, on flat roasting rack in 2-inch deep roasting pan. Spray roast with cooking spray. Bake 1 3/4 to 2 hours, or until meat thermometer inserted in center of roast reaches 170 degree F. Let roast stand 10 minutes before removing string netting. Carve into thin slices.

Meanwhile, melt butter in medium skillet over medium heat. Add green and red peppers and onion. Cook and stir eight minutes, or until tender. Stir in hot sauce and celery seed. Remove from heat. Spread bottom halves of rolls evenly with mayonnaise. Top each with one slice cheese, two turkey slices and vegetables. Cover with top halves of rolls.

• Serves 8.