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Thu, February 21st, 2019

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A recipe from Colonel Hank and Jane Henry of Inn of Treasured Memories

The Inn of Treasured Memories gets its name from all of the wonderful displayed artwork and artifacts collected from around the world. Each piece is a “treasured memory”, many of which are from Asia and Europe. Innkeepers Colonel “Hank” and Jane love sharing the stories of these wonderful pieces with their guests.

Colonel Henry is an American war hero, having logged almost 10,000 U.S. Air Force flying hours with almost 2,000 flying hours in combat. He flew 314 missions of which 105 were over North Vietnam. He is a member of the Tuskegee Airmen and his military decorations and awards are numerous and include the Distinguished Flying Cross and the Legion of Merit. With a Master’s degree in counseling psychology, Colonel Henry has also taught at many base and Major Air Command levels. After retirement from the military, he became an active volunteer giving lectures, refurbishing computers for schools, day-care centers and community centers, and under the umbrella of the Tuskegee Airmen, he delivered thousands of cases of children’s books and video tapes to many worthy organizations.

Jane Teixeira-Henry was born on Cape Cod, right next door to the lovely Inn in Harwich which she and Hank built. Her career took her to the United Nations in New York City and to Capitol Hill, Washington, DC. When the U.S. House Budget Committee was formed in 1974, Jane was the first staff person hired. She ultimately became the Staff Administrator.

Both Hank and Jane became active volunteers at Goodwill Industries, and Docents at the Smithsonian National Air & Space Museum.

With such exciting lives, guests will never run out of conversation with Innkeepers Hank and Jane. They are proud to tell you that one of their daughters (they have 3 and 4 wonderful grandchildren) decorated the Inn. Guests are also treated to a full breakfast from an extensive menu, cooked to order by Jane. She shares one of hundreds of recipes from another Cape Cod native, Jane’s 93 year old aunt.

Shrimp Balls

Colonel Hank & Jane Henry of Inn of Treasured Memories in Harwich

This recipe serves 10 people

15 water chestnuts, chopped

1 pound medium shrimp, chopped

1 1/2 Tablespoons cornstarch

1/2 teaspoon salt

1 egg

2 Tablespoons sherry

Mix water chestnuts, shrimp, cornstarch and salt.

Add egg and sherry and mix until smooth.  Shape into 1 inch balls.

Fry in a deep fryer or in a skillet with vegetable or canola oil.

Drain on paper towels.  Serve warm with hot mustard and duck sauce.

Yield about 40 shrimp balls.

Bon Appetit!

Click here to visit Inn of Treasured Memories's website »

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