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Henry County’s Cooking
with Peggy Board


Special photo

By Jimmie Batchelor
Henry County Senior Services

  Peggy Board lives in Stockbridge and is happily married to Randall Board, whom she met at Hidden Valley Senior Center. Peggy was born in the Social Circle area, and as a child, she walked by the “Blue Willow Inn” everyday when it was the home of Dr. Upshaw. She was one of 13 children and has four sisters and three brothers still living, spread out over the United States from Washington State to the East Coast. Her family moved to Gwinnett County when she was a teenager. She started married life as Mrs. Billy Waldrop, who is now deceased. She has two sons, Bill, an engineer in Columbia, SC, and Byron, an engineer in Muscle Shoals, AL and one daughter, Daphne, who is a CPA in Denver, CO. Bill gave Peggy 3 grandchildren, Byron contributed 2 and Daphne provided 2 granddogs. Peggy was a homemaker until her children entered school, then she was employed as Henry County School Food Service Manager for 24 years before retiring.

  Peggy was a self-taught cook at age 15 out of necessity when her mother entered the work world. She loves to...


For more of this week’s recipes in the printed edition,
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Stanley Tucci’s Pasta Casserole

4 Tbsp. (1/2 stick) butter
1/4 cup all-purpose flour
2 cups whole or skim milk
Salt and pepper to taste
1/8 tsp. nutmeg
1 lb. Swiss chard, tough stems removed and discarded and leaves coarsely chopped
1 lb. farfalle (bow tie pasta – can sub penne or other)
2 Tbsp. olive oil
2 cups Maria Rosa’s Sauce (or your favorite marinara sauce)
1/2 cup grated Fontina cheese
1/2 cup grated Jarlsberg cheese
1/2 cup grated mozzarella cheese
1/2 cup finely grated Parmesan cheese

  Preheat oven to 350. Melt butter in medium saucepan, set over medium-low heat.

  Whisk in flour, then slowly whisk in the milk. Cook the sauce whisking frequently until it thickens, about 10 mins. Season with salt and pepper, stir in the nutmeg. Cover with plastic wrap and set this besciamella sauce aside.  Bring large pot of salted water to a boil. Add Swiss chard and cook until tender, but firm 8-10 mins. Remove with a slotted spoon to a fine-mesh sieve. Drain, pressing out any excess water. Return the water to a boil. Add the pasta and cook until al dente. Drain well, place pasta in large bowl and toss with olive oil. Toss the pasta with the Swiss Chard, 1 cup of the Maria Rosa Sauce, the White Sauce and the grated Fontina, Jarlsberg, and mozzarella cheese.  Spread the remaining 1 cup of Maria Rosa’s Sauce over the bottom of a large casserole or baking dish. Spread the pasta mixture on top of the sauce and sprinkle with Parmesan cheese. Bake until sauce is bubbly and the casserole is warmed through, about 30 mins.

For more of this week’s recipes in the printed edition,
get your copy here!



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