When a tornado destroyed much of West Liberty in March, it also left West Liberty United Methodist Church and its stained-glass windows in ruins.
To help raise money for new windows at the church, which is being rebuilt at Main and Prestonsburg streets, members of the church's Margaret Stacy Circle decided to update Stained Glass Treasures, a cookbook they published in 1995. It featured photographs of the six windows, including the Good Shepherd window, judged to be the most beautiful and suitable stained-glass church window in the rural South by Progressive Farmer magazine in 1957.
"So many people had wanted copies of the cookbook that we did back in 1995, but there were none," said Jonell Tobin, chair of the project.
The updated book, called Stained Glass Memories, includes recipes from the previous cookbook and new ones. It is $15 plus $5 shipping and handling. Call (606) 743-4772 or order by mail from The Margaret Stacy Circle, West Liberty United Methodist Church, P.O. Box 295, West Liberty, Ky. 41472.
Lexington resident to represent U.S. at Slow Food Congress
Lexington's Jim Embry will represent the United States at the 2012 International Slow Food conference from Oct. 25 to 29 in Turin, Italy.
The Slow Food movement began in 1989 to counter the rise of fast food and fast life, according to SlowFood.com.
Embry will host informational meetings about his trip at 11:30 a.m. Saturday at Natasha's Bistro & Bar, 112 Esplanade, and at 7 p.m. Monday at Good Foods Market & Café, 455 Southland Drive.
Every two years, Slow Food supporters from around the world come together for Salone del Gusto and Terra Madre to share innovative solutions and time-honored traditions for feeding the planet in a good, clean and fair way.
Embry will also serve as a U.S. delegate at the International Slow Food Congress, which will be held simultaneously. He will be accompanied by other local good-food advocates: Mark Williams, Southeast regional governor of Slow Food USA; Maggie Galloway, co-leader of Slow Food Bluegrass; and Libby Allen, a member of Slow Food Bluegrass.
Embry is the founder and director of the Sustainable Communities Network, a non-profit organization in Lexington that inspires the community to bring about change to create sustainable cities.
Local food news, healthy living tips online
Blue Grass Community Foundation has created an online information center that presents news about local food and healthy lifestyles in a user-friendly format.
Foodworkslex.com is a source for all things related to food, urban gardening, food preparation and storage, cooking, entrepreneurship and healthy living.
Food Works is a valuable asset especially for those who live in "food deserts," neighborhoods that have little or no access to fresh produce and affordable, nutritious food.
The Food Works Web site includes recipes, tips for locating and preparing healthy food, resources for healthy living, and information on where to turn for help in obtaining food in crisis situations.
Forkland festival hopes to bring back memories
"Front Porch Memories" is the theme for the 41st annual Forkland Heritage Festival and Revue on Oct. 12 and 13 in Gravel Switch.
The festival will be at Forkland Community Center, 16479 Forkland Road. Admission is $2; a supper and the revue are $15.
Entertainment includes sorghum making, old-fashioned kids' games and artisans at work. A pancake breakfast will be Saturday. Call Janie Drye at (270) 692-2732 or go to Forklandlincolnmuseum.org.
Chocolate chili's a winner
A recipe for chocolate chili by Beth Busky of Middletown was the first-place winner in the first Derby Chili Challenge, sponsored by the Kentucky Beef Council and coordinated by the Kentucky Derby Festival and Kroger.
Sharon Cullop of Louisville won second place with hot momma's chili, and third place went to Peter Wilson of Frankfort for El Cid chili. In the media division, Madeline Dee of Louisville.com won with her chili that featured Indian spices. Here is Busky's winning recipe.
Beth's chocolate beef chili
1 tablespoon vegetable oil
½ cup chopped onion
1 pound ground beef
2 cans (10.5 ounces each) beef broth
1 can (15 ounces) tomato sauce
¼ cup chili powder
1 square (1 ounce) unsweetened chocolate
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground red pepper
Shredded Cheddar cheese
Heat oil in large saucepan over medium heat until hot. Add onion and cook until tender, about 6 minutes, stirring frequently. Add ground beef; continue cooking 8 to 10 minutes, breaking beef into crumbles and stirring occasionally. Remove from saucepan with slotted spoon. Pour off drippings; return beef mixture to pan.
Stir in beef broth, tomato sauce, chili powder, chocolate, vinegar, cinnamon, cumin, bay leaf, allspice, cloves and red pepper. Bring to a boil. Reduce heat to low; cover and simmer at least 1½ hours to blend flavors, stirring occasionally. Remove bay leaf. Serve topped with shredded Cheddar cheese, as desired. Makes 4 servings.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.
Chili may be made a day ahead, and flavors will continue to develop.