Needle work tips featured on show

Information on sculpting dolls and wing needle hemstitching will be the featured topics on “Creative Living” on Tuesday, October 11th at 9:30 p.m. and on Thursday, October 13th at 12:00 noon. (All times are Mountain.)

Author and doll maker, Terese Cato has been making sculpted dolls for years. She will show how to paint the doll’s face using several different techniques. Her book is titled “Make Cloth Dolls. A Foolproof Way to Sew Fabric Friends.” She lives in North Las Vegas, NV.

Sue Hausmann is with Sulky of America, Inc., and she’s going to explain what hemstitching is and demonstrate the technique of wing needle hemstitching, which resembles the way ready-to-wear looks. Hausmann lives in Green Valley, AZ.

Information on making “can tops” window treatments, unstructured playtime for children, and making side dish recipes will be the featured topics on “Creative Living” on Tuesday, October 11th at 12:00 noon and on Saturday, October 15th at 2:00 p.m. (All times are Mountain.)

Jana Beus is a licensed designer for Simplicity Pattern Co. in New York city, and she is going to show how to make “Can Tops.” This window treatment gets its name from the circular shape you get when you cut out the fabric. Beus lives in Sandy, UT.

Diane Creston says it’s OK for kids to be bored…in fact, she recommends it! Creston represents Safari, Ltd. and she will talk about unstructured playtime and how it benefits children. Creston is from New York, NY.

Cookbook author, Janel Franklin will share what she calls a “new slant on side dishes.” She’ll demonstrate some of her favorite side dish recipes. Her company is Jan-Su Publications in Tahoka, TX.

Stir fried pork loin

• 1 lb. Pork loin, cut into thin strips

• 1 tablespoon vegetable oil

• 1 tablespoon oyster sauce (found in the Chinese food section of the grocery store)

• 1 tablespoon cornstarch

• 1/2 cup low-sodium chicken broth

• 1 tablespoon lite soy sauce

• 1 cup fresh snow peas, trimmed

• 1/2 cup sliced water chestnuts, drained

• 1/2 cup minced red pepper

• 1/4 cup sliced green onions

• In a large skillet or wok, heat oil. Stir fry pork until strips are no longer pink. Combine oyster sauce, cornstarch, chicken broth and soy sauce in a measuring cup. Add to the pork and cook until sauce thickens. Add vegetables, cover and steam for 2 to 3 minutes. Serve. Makes 6 (3 oz.) servings.