Flower pressing featured on show

Information on pressing flowers, cancer-preventing foods and making bumper pads will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Kate Chu represents pressed-flowers.com, and she’s going to show different ways that pressed flowers can be attached to different objects, such as magnets, jewelry, candles and even light-switch plates. Chu lives in Anaheim, Calif.

Registered dietitian and author Pat Baird will talk about a new cancer preventative approach called “anti-angiogenisis,” which means starving or destroying cancer cells to prevent growth. Research shows that certain foods provide benefits that actually starve cancer cells and even stop cancer before it grows! Baird lives in Greenwich, Conn.

Judy Novella is with Fairfield Processing Corp. in Danbury, Conn., and she will show a crib bumper pad set made from Nu-Foam and bonded polyester batting. These non-allergenic products allow you to fully customize and coordinate the baby’s room decor.

Information on jasmine rice, making wire-edged flowers and doing “redwork” on the sewing machine will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Gloria Kohnen of Riviana Foods will discuss the characteristics of jasmine rice and then demonstrate some recipes featuring this product, which was first cultivated for the royalty of Siam. Kohnen is from Houston, Texas.

Author and designer Helen Gibb will show how to make beautiful tulips using various wire-edged ribbons and tell how to display them. Her company is Helen Gibb Design Inc. in Lewisville, Colo.

Sue Hausmann, a sewing expert with Viking Sewing Machine Co., will demonstrate how to do a sewing technique called “redwork” or what some call turkeywork or penny square embroidery — and it’s all done on the sewing machine. Hausmann is from Green Valley, Ariz.

Pineapple fried rice

• 1 cup Mahatma jasmine rice

• 1 can (20 ounces) pineapple tidbits

• 4 green onions, chopped

• 1 large red chile, finely slivered

• 2 sprigs cilantro, coarsely chopped

• 2 cups fresh shrimp, cleaned and de-veined

• 3 tablespoons oil, divided

• 2 garlic cloves, minced

• 2 tablespoons fish sauce

• 1 1/2 tablespoons soy sauce

• 1 teaspoon sugar

• Cilantro (for garnish)

Prepare rice according to package directions and set aside. In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside. Heat 1 tablespoon oil in skillet and saute shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Saute garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce and sugar. Stir and heat thoroughly. Fold in pineapple mixture and shrimp. Heat through. Garnish with cilantro and serve.

Serves 6.