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Henry County’s Cooking with
the A to Z Book Club


Pictured above are members of the A to Z Book Club at their December meeting. Front row, l. to r. is Laura Maddox, Sharon Moore, Michelle Hooks, Diana Reynolds, Melissa Busbee, Kimberly Johnson, and Gerri Davis. Back row l. to r. is Angie Sorby, Kelly Tomhave, Maggie Hodges, Doris Griffin, Jim McBride, Debbie Withers, and Susan Smith.                                 Special photo

  The A-Z Book Club, which began in January 2006, is celebrating their 7th year this month and members are currently reading their 84th book! They have read quite a diverse selection over the years, from NY Times best sellers to obscure independents and classics to easy beach reads.

  According to member Debbie Withers, they have had their share of hits and misses. 

 “We take turns choosing a book each month, going alphabetically. It's been fun for me to explore selections I might not have even looked at otherwise,” said Withers.

  One of Withers’ favorite 2012 reads is Gone Girl, by Gillian Flynn.

  “It's actually our pick for February 2013, but when I heard about it I was so excited I went ahead and put it on hold at the library, thinking it might be a while before it was available. When it came in I went ahead and read it, hardly able to put it down at night,” said Withers. 

  Here are some of the recipes  from the  December gathering.


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


Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
 (Carol Platt)

Makes about three dozen bites

1 lb. small or medium red potatoes
2 1/2 tsp. salt, divided
1 1/2 tsp. minced fresh rosemary
1 Tbsp. olive oil
Freshly ground pepper
12 oz. to 1 lb. thick-cut bacon
1 cup (8 oz.) sour cream
1-3 tsp. hot sauce
Salt and pepper 

  Preheat the oven to 400°. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

  Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

  Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

  Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

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



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