Cookbook will help pay for new stained glass windows

When a tornado destroyed much of West Liberty in March, it also demolished the stained glass windows at the United Methodist Church. As a result of the tornado, members of the Margaret Stacy Circle decided to update the cookbook, Stained Glass Treasures, they published in 1995. It featured photographs of the six stained glass windows, including the Good Shepherd window, which was 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,” Jonell Tobin said.
Proceeds from the sale of Stained Glass Memories will be used to purchase stained glass windows for the new church that will be built at the corner of Main and Prestonsburg streets.
The books are $15, plus $5 shipping and handling. Call (606) 743-4772 or order by mail by writing to The Margaret Stacy Circle, West Liberty United Methodist Church, P.O. Box 295, West Liberty, Ky. 41472.
Jim Embry of Lexington will represent the United States at the 2012 International Slow Food conference in Torino, Italy Oct. 25-29.
Embry will host informational meetings about his trip at 11:30 a.m. Saturday at Natasha’s Bistro, 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 Terra Madre and Salone del Gusto 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.
Blue Grass Community Foundation has created an online information center that presents news about local food and healthy lifestyles in a user-friendly format. 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 website includes recipes, tips for locating and preparing healthy food, resources for healthy living, and where to turn for help in obtaining food in crisis situations.
Front Porch Memories is the theme for the 41st annual Forkland Heritage Festival and Revue Oct. 12-13 in Gravel Switch.
The festival will be held at the Forkland Community Center, 16479 Forkland Road. Admission is $2, and $15 for a supper and drama.
Entertainment includes sorghum making, old-fashioned kids’ games, and artisans at work. A pancake breakfast will be held Saturday. Call Janie Drye at (270) 692-2732 or go to
Beth Busky of Middletown’s recipe for chocolate chili 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 won with her chili that featured Indian spices. Here’s Busky’s winning recipe.

Beth’s chocolate chili

Beth Busky’s chocolate chili was winner of the Derby Chili Challenge

1 tablespoon vegetable oil
1/2 cup chopped onion
1 pound ground beef
2 cans (10.5 ounces each) beef broth
1 can (15 ounces) tomato sauce
1/4 cup chili powder
1 square (1 ounce) unsweetened chocolate
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 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 1 1/2 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 can be made 1 day ahead and flavors will continue to develop.


Entertaining at home isn’t as prevalent as it was a few years back. Is it because we’re too tired to clean the house, unskilled in the kitchen, or simply don’t want to be bothered?
We want to hear about your holiday plans. Do you plan to entertain? If so, tell us how you make it all come together. Share your tips and favorite recipes with others by e-mailing Sharon Thompson at