Back to Featured Columns list

Above Right:
Ray Henry serves up a batch of his famous sourdough pancakes to hungry trail riders in 1989. The photo, recipes and a story by Peggy Woodruff appeared in The North Platte Telegraph on Oct. 18, 1989.

New Feature!
Echos of the Past
By Denise Poss

Ever since he baked his first cake when he was 7 years old, Ray "Hank" Henry has loved to cook. Whether he's serving up a batch of his famous sourdough pancakes or frying up a pork chop, he's bound to be enjoying what he's doing.

During a recent visit with the young-at-heart 81-year-old, he said he still spends plenty of time in the kitchen, experimenting with new recipes and honing his culinary talents.

"I cook a little bit of everything," he said. "I used to cook for company and I've cooked on trail rides, but these days I just cook for myself."

Henry said he usually cooks three meals a day for himself in his apartment at Buffalo Bill Manor in North Platte. On Saturdays, he makes an exception and treats himself to a meal at Merrick's Ranch House.

Henry said he has cooked many things for many people through the years, but his cornbread and his sourdough pancakes are always crowd pleasers.

"My cornbread is darn good," he said, "but I haven't had any luck getting my starter batch (for sourdough pancakes) going lately. I've ruined two batches and I don't know what the deal is. I'll figure it out though."

For many years, Henry also had a large garden and he enjoyed canning everything from peaches and pears to bing cherries. He said he still eats plenty of fruits and vegetables and has learned to monitor his diet carefully since he was diagnosed with diabetes about five years ago.

"I stay away from the sugar," he said. "I use recipes that don't call it, or I use honey or something else instead."

Even though he can't eat many sweets, Henry said he enjoys baking and sharing his treats with others. He said that when the exterminator comes every month, he always has baked goods on hand to offer him.

"He asks me, 'What in the world are you single for, with the way you cook?' I tell him I taught one woman to cook and I'll be darned if I'll teach another," Henry said, explaining that he was married for 18 years before his divorce 35 years ago.

Although Henry's talents in the kitchen are obvious, he has also achieved success in a number of other areas throughout his life.

In his younger years, Henry said he worked at several farms in Nebraska. He often helped move cattle or with haying, but he was especially good with horses. Many times, the horses he would break became some of the best horses around. "Champion" was one particular horse that served Henry well.

"I still say he was the best horse I'll ever own," Henry said. "Wherever you got off of him is where you could get back on. Didn't make any difference where it was, even if the reigns were dropped, he would stay put."

Henry also loved to attend rodeos and participating in the Wild Cow Milking competition. Although he no longer competes, Henry said he still enjoys going to rodeos and he plans to attend the State Rodeo Finals in September.

Henry also had a knack for building, and ended up owning a construction business in North Platte. He said he often worked seven days a week and took his time on jobs to make sure the quality of his work was the best it could be.

"I did a lot of things that the big contractors said couldn't be done, but I did them anyway," he said.

Henry retired from the construction business in 1997, but he hasn't slowed down much. He recently renewed his driver's license and often visits the Farmer's Market in North Platte or Saxton's in Hershey in search of fresh produce to put in his recipes.

"I just love to cook," Henry said, simply. "I've always cooked and I'll just keep cooking until I can't do it anymore."

Sour Dough Starter
½ pkg. active dry yeast (1¼ tsp.)
2 cups sifted flour
2 Tbsp. sugar
2½ cups water
Combine the ingredients in a stone crock or glass or pottery bowl. Beat well. Cover with cheesecloth and let stand two days in a warm place.

Silver Dollar Hotcakes
1 cup sour dough starter 2 cups flour
2 cups milk 1 tsp. salt
2 tsp. baking soda 2 eggs
3 Tbsp. shortening 2 Tbsp. sugar
About 12 hours before mealtime, mix starter, flour, milk and salt; let stand in a bowl covered with cheesecloth. Set in a warm place.
Just before baking cakes, remove 1 cup batter to replenish starter in crock. To the remaining batter, add baking soda, eggs, shortening and sugar. Mix well. Bake cakes the size of silver dollars on a lightly greased, hot griddle. Makes about 30 cakes.

All-American Cornbread
2 cups biscuit mix 1 cup butter
1 cup half and half 1 cup yellow cornmeal
½ tsp. baking soda ½ tsp. salt
¾ cup sugar 2 eggs, slightly beaten
Scald cream with butter; add to thoroughly mixed dry ingredients. Mix in eggs. Pour into greased and floured 13x9x2 pan or large cast iron skillet. Bake at 350 degrees for 30 minutes. Let stand several minutes before cutting.

Read more Echoes of the Past:
Summer04 Issue