The FOX 56 Morning Edition with Bill Bryant, Stacy Ellison and meteorologist Todd Borek is your only local newscast from 7 to 8 a.m.
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You can help the fight against blood cancers by taking part in Light the Night. The walk is Saturday, September 11th in downtown Lexington.
For more information, go to lightthenight.org.

You can also shop for a cure. Thirty-One Gifts is offering a deal at www.mythirtyone.com/wyatt. Select Light the Night to order, and 25% of your order will go to the Leukemia and Lymphoma Society.
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A winner is announced every Friday morning.

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"THE KENTUCKY BOURBON COOKBOOK"

COLD BROWN SALAD WITH BOURBON BUTTERMILK DRESSING

Another take on the famous open-faced sandwich from Louisville’s celebrated Brown Hotel, this salad incorporates all the main ingredients of the original, but adds the crisp crunch of iceberg lettuce and the tangy zing of bourbon and buttermilk in the dressing. For that extra punch, try Rebel Yell, a no-nonsense whiskey from Louisville. With every bottle sold, a contribution is made to the Civil War Preservation Trust.

1 head iceberg lettuce
1 cup buttermilk
1 cup mayonnaise
3 tablespoons apple cider vinegar
3 tablespoons bourbon
½ teaspoon kosher salt
¼ teaspoon ground white pepper
2 large tomatoes, sliced
1 small turkey breast, cooked and chopped (about 2 cups)
6-8 slices cooked bacon, broken in half
Asiago cheese
Toast points

Wash the lettuce and cut into 6-8 wedges. Prepare the dressing by whisking together the buttermilk, mayonnaise, vinegar, bourbon, salt and pepper. Assemble individual salads by laying several slices of tomato over each wedge of lettuce and drizzling with buttermilk dressing. Top with chopped turkey and bacon and garnish with slivers of Asiago cheese and toast points.


STUFFED MUSTARD GREENS

If you don’t like turnip greens, try this uncomplicated recipe with turnip greens or Swiss chard instead. A great party good, these flavorful bundles work as both an appetizer and main course. Try a good bourbon like Booker’s or Wild Turkey Rare Breed in the recipe, and then enjoy a tumbler of it with the stuffed mustard greens.

1 pound lean ground beef
½ pound country sausage
2 large eggs
2 cups cooked white rice
1 cup grated Parmesan cheese
½ cup grated yellow squash
½ cup grated zucchini
¼ cup chopped green onion
¼ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
24-30 large turnip greens
1 cup bourbon

Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, sausage, eggs, rice, cheese, squash, zucchini, green onion, parsley, Worcestershire sauce, chili sauce, salt and pepper and mix well. Clean and trim the frilly ends from the mustard greens and heat the bourbon in a small saucepan over medium heat until tiny bubbles start to form around the edge of the pan. Place the greens in a large shallow dish and wilt by pouring the hot bourbon over them. Remove from the bourbon and let cool.
Once the leaves are cool enough to handle, place about 2 tablespoons of the meat filling in the center of each green, fold in the sides and roll up to form a small cylindrical shape. Lay the stuffed greens in a single layer in a large baking dish with the bourbon used to wilt the greens and cook, covered, for about 40 minutes in a 350-degree oven.
For a hearty and satisfying dinner, serve stuffed mustard greens with steamed rice and slices of yellow squash.
Make a tasty sauce by puréeing 4 cups chopped tomatoes with the leftover bourbon, trimmed edges from the greens and ½ cup sour cream. This sauce will need to be seasoned and is especially good when cooked and reduced by a third.

Morning Edition Co-Anchor: Bill Bryant

Fox 56 Morning Edition co-anchor Bill Bryant grew up in Williamsburg, Kentucky.

Bill and some classmates started a newspaper and sold it on the streets when they were in the 5th and 6th grades. By the time he was 14, he started hanging out at the local radio station, where he was allowed to read announcements and pull wire copy for newscasts. When he was 15, he was given a regular shift on WEZJ radio, playing country music and doing local news. A year later, the managers started a cable TV station, and Bryant produced and anchored the news while also playing basketball and serving as class president.

He attended what is now the University of the Cumberland's and continued working in radio and TV and then transferred to Eastern Kentucky University where he earned a degree in broadcasting and political science.

The summer before his senior year at EKU, Bryant did an internship with WKYT in Lexington. He was supposed to be there just for the summer, but has remained there for more than 25 years. Bryant has anchored every show at WKYT at one time or another, as well as the long-running "Kentucky Newsmakers" program. In the fall of 2009, he added to his duties by becoming the co-anchor of the FOX 56 Morning Edition.

Bryant is a member of EKU's "Hall of Distinguished Alumni" and the Williamsburg High School "Hall of Fame." He's also been recognized by The Associated Press and is proud to have been a part of newscasts honored with Emmy and Communicator Awards.

He is active helping Kentucky Children's Hospital raise money and in recent years helped spearhead an effort to build a downtown community park in his hometown.

For fun, Bryant likes to work out, go boating and read. He especially likes to read about Kentucky history and the national political scene.

Email Bill

Morning Edition Co-Anchor: Stacy Ellison

Fox 56 Morning Edition Co-Anchor Stacy Ellison was born and raised in Knoxville, Tennessee and knew from an early age she wanted a career in journalism. She says, "My sister and I used to put on newscasts for our parents and whoever else would listen. In fact, my parents still have some of those tapes today."

She started working in newsrooms during her time at the University of Tennessee and three weeks after graduation began as a reporter at WMAZ-TV in Macon, Georgia. Six months later, she was promoted to weekend anchor.

Three years later (and newly married), Ellison accepted a position as reporter/anchor at WJXX-TV in Jacksonville, Florida. She remained there until the birth of her daughter, Camryn. She then decided to take time off to raise her family, leaving the business in 1999. Two years later, her son, Devin came along. She resumed working on a freelance basis as on-camera talent, a writer, and producer for various organizations including Maxwell House, the Jacksonville Jaguars, and Florida Hospital. Ellison, her husband Dave and two children moved to Lexington in the summer of 2007.

She now works as an anchor/reporter at WKYT-TV and in the fall of 2009, Ellison added to her duties by becoming the co-anchor of the FOX 56 Morning Edition.

Email Stacy

Morning Edition Meteorologist: Todd Borek

Todd comes to Fox 56 after three years as an evening meteorologist at WSAZ in Huntington/Charleston, W.V. He does double duty as the morning anchor on WKYT.

Todd earned the Certified Broadcast Meteorologist (CBM) Seal from the American Meteorologist Society (AMS) in 2007. The CBM seal is the highest broadcast meteorologist standard issued by the AMS. He first earned the AMS Television Seal of Approval in 2006.

Before joining WSAZ, Todd worked at television stations in Flint, Michigan and Rhinelander, Wisconsin. Prior to becoming a meteorologist, Todd spent five years in southern California where he worked at the Walt Disney Studio Lot in Burbank as well as a sixth grade math/science teacher. He also performed as a stand-up comic in and around the Los Angeles area for several years. He has been on stage at famous Los Angeles comedy clubs such as the Improv in Hollywood and Pasadena's Icehouse.

He is a graduate of Michigan State University and earned a certificate in Broadcast Meteorology from Mississippi State University.

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