Timeless hospitality

Founded in 1965, Associated Women for Harding was invested in the lives of students through various activities and fundraising endeavors. One of their most significant contributions was the publication of a cookbook in 1973 — and reprinted four times — that showcased a collection of recipes women in the Harding community shared with their company for years. Whether hosting their own families for the holidays, Harding faculty, staff and students, or traveling preachers and world dignitaries, these generous women were and continue to be examples of Christlike hospitality. Below are just a few examples of classic Harding recipes to share as you gather with your own families around the table and count your blessings this year.

Sausage Balls 

1 lb. hot sausage
1 lb. sharp cheddar cheese, grated
2 cups Bisquick
Paprika (optional) 

Mix uncooked sausage with grated cheese. Wook in Bisquick. Shape into marble-sized balls. Bake until golden brown at 350 degrees for 20-25 minutes. Drain on paper towel. If desired, sprinkle with paprika while hot. Serves 20 to 25. 

Mrs. Phil (Sandy) Chavis, Pine Bluff
Mrs. M.B. (Helen) Hatch, Hope
Mrs. Bill (Lilly) Williams, Searcy

Ham baked with Cranberries

2 cups raw cranberries, cut into halves
1 cup brown sugar
2 slices raw ham, 1 inch thick
Whole cloves

Combine cranberries and sugar. Place 1 slice of ham in roasting pan; cover it with ½ of the cranberries. Place second slice of ham on top. Cover with remaining cranberries. Place second slive of ham on top. Cover with remaining cranberries. Stud the edge of the top slice of ham with whole cloves. Bake 1 ½ hours at 350 degrees. Three tablespoons freshly ground or prepared horseradish may be added to cranberry mixture if desired.

Mrs. Jack (Edith) Chaffin, Little Rock
Mrs. Dewitt (Demetra) Kiihnl, Searcy 

Creamed Squash Casserole

4or 5 yellow squash (about 4 cups sliced)
1 med. Onion
3 Tbsp. margarine
3 Tbsp. all-purpose flour
¼ tsp. garlic salt 
1 cup milk
½ cup cheddar cheese, grated
1 cup cracker crumbs
Salt to taste
2 Tbsp. margarine

Peel and slice squash and onion. Boil until tender. Drain. Melt margarine, mix in flour, add milk and stir over low heat until thick. Add garlic salt and cheese. Stir until smooth. Layer squash, cream sauce and cracker crumbs in casserole; sprinkle with salt. Top with crumbs and thin slices of margarine. Bake at 350 degrees for 25 minutes. 

Mrs. David (Leah) Burks, Searcy

Green Bean Casserole

2 No. 303 cans French green beans
1 can cream of mushroom soup
2 tsp. garlic juice
1 Tbsp. sugar
⅓ cup ground almonds
½ cup butter, melted
¼ lb. saltine crackers, crushed
¼ lb. grated cheddar cheese

Cook beans a few minutes and drain. Stir in soup, garlic juice, sugar and almonds. Pour butter over cracker crumbs. In casserole dish put layer of beans, cheese and cracker crumbs. Add another layer of beans, cheese and cracker crumbs. Bake in 350 degree oven until brown. Serves 8 to 10.

Mrs. Leon (Margaret) Watson, Magnolia

Mother’s Pecan Pie

1 cup sugar 
1 tsp. all-purpose flour
3 eggs
4 Tbsp. butter, melted
1 cup corn syrup
1 cup pecans
1 unbaked 9-inch crust

Mix sugar and flour, set aside. Beat eggs well and combine with melted butter and corn syrup. Add flour-sugar mixture and stir until creamy. Sprinkle pecans in crust; pour filling over them. Bake at 450 degrees for 10 minutes; then at 300 degrees for 30 minutes.

Mrs. Neale (Treva) Pryor, Searcy

Yeast Rolls

2 cups warm water
2 pkgs. active dry yeast
1 Tbsp. salt 
½ cup sugar
2 eggs, beaten
6 Tbsp. oil or ½ cup margarine, melted
5 ½ cups sifted all-purpose flour

Mix all ingredients in a large mixing bowl in order given. Mix thoroughly. Let rise until double in bulk in a warm place, bowl covers.d punch down and cool in refrigerator until needed. Make out into rolls at least 2 hours before using. Grease fingers with oil, pinch off a piece of dough about the size of a walnut, and place 2 of these in each hole of a greased muffin tin. Let rise 2 hours. Bake in a 400-degree oven for 12 minutes or until brown. Makes 3 dozen rolls. 

Mrs. Joseph E. (Bessie Mae) Pryor, Searcy

Holiday Punch

2 6-oz. cans frozen pink lemonade
2 28-oz. bottles dry ginger ale, chilled 
2 pts. raspberry sherbet 
Red food coloring

Pour undiluted pink lemonade into punch bowl. Then pour in chilled ginger ale. Blend in raspberry sherbet. Add a drop or two of red food coloring for a rosier color. For lime punch use frozen limeade, lime sherbet and green food coloring. Makes about 20 punch cup servings. 

Mrs. Lahroy (Audrey) Spates, Hope