Henry County’s Cooking with Monterey Thompson

Monterey Thompson of Thompson Market and Moye’s Pharmacy in McDonough is our Cook of the Week. Special photo

Monterey’s Sangria

2 liter Sprite
1.5 liter white Moscato
1.5 liter Cabernet Sauvignon
3 lemons thin sliced (ends reserved)
3 limes thin sliced (ends reserved)
3 oranges thin sliced (ends reserved
1 jar maraschino cherries

Place sliced fruit and cherries in large container and squeeze all reserved fruit ends to juice. Cover mixture with the whole bottle of Moscato and cherries with juice. Chill several hours add Sprite, Cabernet Sauvignon and ice. Enjoy responsibly!

Pimento Cheese

1 lb. sharp hoop cheese
1 lb. mild hoop cheese
I lg. jar diced pimento peppers (do not drain)
1 Tbsp. finely grated Vidalia onion
1/2 cup mayo

Grate cheese by hand and mix until well blended. This is better the next day and always at room temperature.

Blueberry Muffins

2 cups self rising flour
3/4 cup plus 5 Tbsp. sugar
1/2 cup milk
2 eggs
1/2 cup canola oil
1-2 cups fresh blueberries

Preheat oven to 375º. Grease muffin pans or use cupcake liners and set aside. Mix flour and 3/4 cup sugar in a large bowl. In a small bowl mix milk, eggs and oil. Make a well in the middle of your dry ingredients and add milk mixture. Stir until just blended, fold in berries. Fill muffin cups 3/4 full and sprinkle with remaining sugar. Bake 23-25 minutes.

Peach Turnovers

1 roll crescent rolls
2 peaches
1 stick butter
3/4 cup brown sugar
1 tsp. cinnamon
1 can Mountain Dew

Separate dough into triangles.

Place 1/4 peach on large end and roll up. Place in Pyrex dish repeat with remaining triangles. In microwave melt together butter sugar and cinnamon. Pour over turnovers. I use the back of a spoon to spread mine. Cover with entire can of Mountain Dew and bake according to directions on crescent roll tube.

Perfect Fried Okra

Remove both ends of fresh okra pods and slice in 3/4 inch sections. Cover with buttermilk and soak refrigerated for at least 2 hours. In a 1 gallon baggie place 1 cup cornmeal, 1/4 cup flour and Lawry’s season salt to taste. Seal mix well. Drain okra, add to baggie and shake until all pieces are covered. Pour canola oil in large skillet about 1/3 of an inch deep. Put on medium high heat when oil starts to heat pot place one piece of okra in pan. When it begins to sizzle add remaining okra. Always in a single layer. Turn just once when bottom is lightly browned. Remove to paper towel covered newspaper to drain.

Stuffed Squash

6 yellow squash
1/2 chopped Vidalia onion
1 cup grated sharp cheddar
2 eggs
1/4 lb. sausage or ground beef browned and broken up
1 1/2 cups crushed cheez-it crackers

Cut squash in half long ways and boil until just fork tender. Remove and scrape out flesh in the large end (seeds and all). Set aside. Place squash cut side up in buttered baking dish. Brown the meat, set it aside to drain and then cook the onion in the grease until translucent. Mix eggs, meat, onion, cracker crumbs, and remaining squash. Mixture should hold it’s shape, but not be too dry. Spoon back into hollowed squash, sprinkle with salt and pepper to taste and a little more cheese if you like. Bake at 350º for 30 minutes then broil for one minute.

Grilled Corn

The best way to grill corn is in the shucks. Remove the silk and soak in cold water for at least 30 -45 minutes. For a treat try peeling back the husk and adding one of the following:

Brush corn with mayo, roll in grated cheddar and chopped bacon

Grate vine ripe tomatoes, press out liquid, add garlic, 2 Tbsp. parmesan cheese and a little basil. Brush corn with olive oil, roll in tomato mixture

Mix feta cheese with chilli powder. Brush corn with mayo, roll in feta mix (serve these with a slice of lime). After you have added the topping of choice pull the shucks back up and place on grill, turning as needed.

Potato Salad

Boil red potatoes until fork tender. Place under cold running water to stop cooking. When cool remove the peels and cube. Mix with any of the following:

Grated boiled egg with mayo, pickle relish and celery.

Ranch dressing and crumbled bacon.

Sour cream and cheddar

Try your own combination maybe some zucchini relish in place of pickle. Leave out eggs. There is no right or wrong way and all are wonderful.