Although busy with community activities, Kihlman finds time to cook

January 21, 2004|DONNA CLORE

Dale Kihlman of Danville got a Boy Scout merit badge for cooking when he was 10 or 11 years old. He hasn't stopped cooking since.

"I can still remember the menu of pork chops, corn, potatoes and biscuits baked in a Dutch oven," he says.

Although busy in many community activities, he makes time to watch the cooking channels on TV. There are two current favorites.

"I always have a pad of paper and pencil and take a lot of notes while watching the shows. You can also go on the Internet the next day and get the recipes if you missed writing something down."

Before Christmas, he and wife Shan saw a show that featured a standing rib roast and twice-baked shrimp-stuffed potatoes.

"We had to try them. They were delicious."

They also shared the recipe with their son, Nick, a University of Kentucky graduate who lives and works in Lexington. A love of cooking must run in the family.


"We have all kinds of cookbooks. A great thing is that Shan has cooking habits which lean toward healthful cooking, so we both benefit from that."

They grew up in Minnesota, and were introduced by friends when Dale was in the Air Force. They married in 1971. He worked for Tonka Toys after the Air Force. When the company bought Ceramichrome and started the business in Stanford, he and Shan moved to Danville in 1977. It has been home ever since.

Dale also has worked with Sellers Engineering in Danville and now is with Trim Masters Incorporated in Harrodsburg.

Away from work, a lot of his energy is devoted to the theater.

"West T. Hill theatre has been a large part of my life. We'll be celebrating our 25 anniversary in September 2004. We have never failed to put on a play during all those years. It's a great asset to our community."

No matter a person's age, he suggests giving theater a try.

"We want and need people to help. There are many ways to get involved such as with the technical lighting, set design, costumes, and of course the acting on stage. You can call managing director Karen Logue at (859) 236-8607 Monday through Friday from 4 to 6 p.m., and she can tell you where you are needed."

Becoming a patron of West T. Hill Community Theatre costs $25. Members receive a mailing that notifies them of upcoming plays and auditions, special events, and allows them to purchase tickets before they are available to the general public.

Dale is past president and current board member of West T. Hill. He helps out with sets, acts, directs, cleans toilets, stuffs envelopes and ushers - whatever it takes.

"That's what community theater is all about. It takes all those people doing all those things to make it happen."

The show they are working on now is "Over the River and Through the Woods." Show dates are Feb. 13-15 and Feb. 20-22. "It's a good little comedy for the winter months."

You can feel his enthusiasm for his adopted community.

"I have a passion for Danville, Ky. This community offers so much - and provides many different ways for people to become involved. All of our organizations need support -not just financially, but helping out physically also."

The Central Kentucky Cancer Program is another project of Dale's.

"We're creating a cancer care center at our Danville hospital and we're in the first phase of creating a cancer resource center on the third floor," he says of the organization that partners with Ephraim McDowell Health Care Foundation. "Our goal is to have individual beds for cancer patients on a separate wing of the hospital."

In addition to theater, Dale believes in supporting other types of creative endeavors.

"It's recognizing that we have it and then sharing it, whether it be in the theater, visual art, dance, or even politics. We were fortunate that Brenna (their daughter) had it and used it."

Dale and Shan and several friends have pulled out about 50 pieces of their late daughter's work, gone through them and selected 12. These will be in an exhibit at the Boyle County Public Library for the month of February.

Minnesota Wild Rice Soup

1 pound bacon

1/2 cup wild rice

1 cup each: diced carrots, celery, onion and green peppers

1 small can mushrooms, drained

2 (14 1/2-ounce) cans chicken broth

3 (10 3/4-ounce) cans mushroom soup. Do not add water.

Wash wild rice and boil in water 10-15 minutes. Drain.

Cook bacon crisp. Break up into small pieces. Rinse with water to remove grease.

Saut (in 2-3 tablespoons bacon grease) onion, celery, carrots and pepper.

Put all ingredients in large pot and cook or simmer for one hour.


Note: You can substitute or add other vegetables if desired or use smaller portions of the pepper and onion. Do not add salt. You can add pepper or other spices to taste.

Donna Clore is Boyle County extension agent for family and consumer sciences.

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