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Henry County’s Cooking
with Bernice McGee


  Our cook of the week, Bernice McGee, was raised in a family of 11 children, so she quickly learned the joy and fun of cooking.

  She was raised on a farm in Lake City, Florida, and each child had their daily chores like milking cows, making butter, gathering eggs. They also worked in the garden growing vegetables like potatoes, corn, peas and peanuts. As a small girl, she remembers shelling peas, stringing beans, shucking corn and peeling potatoes for “The Cook.” Soon it became her turn to become “The Cook” and do all of the cooking. In her house, when you were finally old enough to take over the chore of cooking, you no longer had to do the dishes.

Bernice McGee is shown with her great-granddaughter, Ansley.                Special photo

  For Bernice, learning to cook and enjoying what you cook for others is a pleasure, not a job. She has tried to pass this ideal down to her children, grandchildren, and now, her great-grandchildren. As a family, they try to take every opportunity to get together, cook a great meal and spend time around the table.

  Bernice has been a homemaker all her life and enjoys fishing and playing cards and games. Her mother, Annie Mikell, taught her to cook. She loves to prepare the

For more of this week’s recipes in the printed edition,
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Roast Beef

3 to 4 lb. roast (shoulder or blade)
1 pkg. Lipton onion soup mix
1 can mushroom soup
1 1/2 Tbsp. cornstarch
1 soup can water
1 tsp. Kitchen Bouquet (do not add salt)
Aluminum Foil 

  Tear enough heavy foil to line pan and fold and seal all sides. Place roast on foil in pan, empty onion soup mix on roast, then mushroom soup. Fill can with water and dissolve cornstarch. Stir in Kitchen Bouquet. Pour around roast and seal. Start with foil at top, make 2 folds, then fold ends same way. Keep plenty of room for roast. Bake at 350º for 2 to 3 hours. This recipe is very good and makes plenty of gravy for rice.

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



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