Harding Magazine

Every recipe is a winner

By Tom Buterbaugh, photography by Jeff Montgomery

foodWhen Associated Women for Harding revealed their new cookbook, A Taste of Harding, in April, we decided to find out just how good it really was. With Aramark’s helpful assistance, we did a small sampling of the 850 recipes and found your taste buds just can’t lose when you cook with this book. We decided to whet your appetite with just a few.

Call 800-477-4312, ext. 1, to order, and begin enjoying a jackpot of recipes.

Broccoli Cornbread
Jo Hughes (’65) Howe, Searcy, Ark.
1 (10-ounce) package frozen chopped broccoli, thawed
2 (8-ounce) packages cornbread mix
4 eggs, slightly beaten
1 cup small curd cottage cheese
1 onion, finely diced
1 cup butter or margarine, melted
Preheat oven to 400˚. In a large mixing bowl, combine all ingredients by hand. Pour into a greased 13 x 9” baking pan or dish. Bake 40-45 minutes.
Optional ingredients: a small can of drained corn, grated cheese, chopped bell pepper or jalapeno pepper. Serves 10-12.

Broccoli Salad
Lola Mae Higbee, Searcy, Ark.
4 cups broccoli florets
1⁄4 cup red onion, minced
2 tablespoons Splenda
2 tablespoons cider vinegar
2 tablespoons low-fat mayonnaise
2 tablespoons roasted and salted sunflower seeds
3 tablespoons raisins
Chop broccoli florets, and set aside. Whisk together remaining ingredients in medium bowl. Add broccoli, and toss to coat. Chill until ready to serve. Serves 6.

Candied Yams
Shelby Bryant (’58) Mills, Ormond Beach, Fla.
6 medium sweet potatoes
1⁄2 cup water
1⁄2 cup sugar
1⁄2 cup brown sugar
1 teaspoon salt
6 tablespoons water
4 tablespoons butter
marshmallows
Preheat oven to 400˚. Scrub and peel sweet potatoes, and slice crosswise into 1⁄2” slices. Place in a 13 x 9” or larger baking dish. Add 1⁄2 cup water. Cover and bake for about 30 minutes or until potatoes are somewhat tender. In a medium saucepan, combine salt, sugars, 6 tablespoons water and butter. Heat until sugar dissolves. Pour part of the syrup over partially cooked yams. Bake uncovered for 30 minutes more or until browned and tender. Baste with remaining syrup during baking. Top with marshmallows, and bake a few minutes until lightly browned. Serves 8.

Chicken and Sausage Gumbo
Annette Pugh (’77) Webster, Tullahoma, Tenn.
1⁄3 cup flour
1⁄3 cup oil
3 cups water
12 ounces smoked sausage links, sliced
2 cups cooked chicken, chopped
2 cups sliced okra
1 cup chopped onion
1⁄2 cup chopped sweet green pepper
1⁄2 cup chopped celery
4 cloves garlic, minced
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon (or less) ground cayenne pepper
hot cooked rice
For the roux, in a heavy 2-quart saucepan, stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. Add water or broth from cooked chicken to a slow cooker. Stir in the roux. Add all other ingredients except rice, stir well, cover, and cook on low-heat setting for 10-12 hours or high-heat setting for 41⁄2 to 5 hours. Serve over hot rice. Serves 6.

Ginger Ale Tea
Retta Martin (’66) Dean, Searcy, Ark.
3 cups water
2 family-sized tea bags
1 cup sugar
1⁄2 cup lemon juice
11⁄2 cups orange juice
11⁄2 cups pineapple juice
2 cups ginger ale
Bring water to a boil, and add tea bags. Turn off heat, and let steep for 10 minutes; remove teabags. Add sugar and stir to dissolve; cool. Add juices and refrigerate. Add ginger ale just before serving.

Honey Pecan Chicken
Kim McKinnis (’99) Smith, League City, Texas
11⁄2 cups finely chopped pecans
6 tablespoons crushed corn flakes
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 package 10 chicken tenderloins
Preheat oven to 425˚. Spray baking sheet with cooking spray. Mix pecans and corn flakes in a shallow dish. Combine honey and soy sauce in another shallow dish. Dip both sides of chicken in honey mixture, then coat with pecan mixture. Arrange on baking sheet in a single layer and spray tops with cooking spray. Bake 7 minutes, turn chicken over, and bake another 7 minutes. Serves 5.

Jeweled Green Beans
Bettye Finley, Searcy, Ark.
3 (15-ounce) cans green beans
1 (20-ounce) can pineapple chunks
1 tablespoon brown sugar
8 slices bacon, fried until crisp, then crumbled
1 teaspoon bacon drippings
1 medium onion, chunked
1 ounce sliced almonds
Preheat oven to 350˚. Drain half of the liquid from green beans, and place in a casserole dish. Drain pineapple, and arrange over green beans. Sprinkle brown sugar over all, then drizzle bacon drippings on top of brown sugar. Arrange onion chunks over beans. Cover, and bake for 1 hour. Remove from oven, and sprinkle with almonds and crumbled bacon. Serves 6-8.

Mom’s Coconut Cream Pie
Vicki L. Emery (’77), Joplin, Mo.
3 egg yolks, beaten
2 cups warm milk
3⁄4 cup sugar
3 tablespoons cornstarch
2 teaspoons butter
1 teaspoon vanilla
1 pie shell, baked and cooled
3 egg whites
3⁄4 cup flaked coconut
1⁄3 cup sugar
1⁄4 teaspoon cream of tartar
1⁄2 cup flaked coconut
Preheat oven to 350˚. Add egg yolks to warm milk. Mix 3⁄4 cup sugar and cornstarch together in a saucepan, and add milk mixture. Cook until thick, then add butter and vanilla. Add 3⁄4 cup of coconut to the bottom of pie shell, spreading it around. Pour custard over coconut.
Meringue: Beat egg whites with 1⁄3 cup sugar and cream of tartar until stiff. Spoon on top of filling, then sprinkle 1⁄2 cup coconut on top. Bake for about 15 minutes until meringue is brown. Let cool before serving.

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