These recipes are from a 1968 Pillsbury Bake-Off Cook Book.

Minute Muffins

By Mrs. K. Reece, High Point

Ingredients

2 cup Pillsbury’s Best All Purpose Flour

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk

¼ cup mayonnaise

What to do

Pre-heat oven to 375°F.

In large mixing bowl, combine all ingredients; blend until smooth. Fill greased muffin cup two-third full. Bake at 375°F for 18 to 20 minutes, or until light golden brown. Makes 12.

 

Betty Browns

By Mrs. Joseph L. Slattery, Wethersfield, Conn.

Ingredients

½ cup butter or margarine, softened

1 cup sugar

1 egg

1 cup Pillsbury’s Best All Purpose Flour

½ teaspoon soda

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

2 cups thinly sliced or finely chopped peeled apples

½ cup chopped walnuts

What to Do

Pre-heat oven to 350°F.

In large mixing bowl, combine all ingredients except applies and nuts. Mix until smooth. Stir in apples and nuts. Spread batter into greased 9-inch square pan. Bake at 350°F for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into about 18 bars or cut into squares and serve with whipped cream or ice cream for dessert.

 

Grilled Cheese Sandwich Pie

By Mr. Bruce Bryde, Wilmington, Delaware

Ingredients

1 egg

¾ cup Pillsbury’s Best All Purpose Flour

½ teaspoon salt

1/8 teaspoon pepper

1 cup milk

1 cup (4 ounces) shredded Muenster cheese

What to Do

Pre-heat oven to 425°F.

In small mixing bowl, combine egg, flour, salt, pepper and half of milk. Using a rotary beater, beat until smooth. Add remaining milk; beat until well blended. Stir in one-half of the cheese. Pour into a well-greased 8-inch pie pan. Bake at 425°F for 30 minutes. Sprinkle remaining cheese over top and bake just until cheese is melted, about 2 minutes.

 

Two recipes that use the extravagant August plenty of North Carolina farms and sounds:

Nine-day Coleslaw

By Mildred Iglehart, Calhoun, Kentucky

Recipes We Grew Up With, Taste of Home Books

Ingredients

1 large head of cabbage, about 3 pounds, shredded

1 large onion chopped

2 cups sugar

Dressing:

1 cup vinegar

½ cup vegetable oil

2 tablespoons sugar

2 teaspoons salt

1 teaspoon celery seed

What to Do

In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for one hour. Pour over cabbage mixture and toss. Chill at least one hour before serving. Coleslaw may be stored in the refrigerator for up to nine days.

 

Crab Salad with Peaches and Avocados

GotToBeNC.com/inspirations

This recipe combines crab and peaches which are in season.

Ingredients

1 pound fresh jumbo lump crabmeat

2 tablespoons lemon zest

1 tablespoon mayonnaise

½ teaspoon dry mustard

5 tablespoons fresh lemon juice, divided

½ jalapeño pepper, seeded and finely diced

¼ cup finely diced celery

2 green onions, finely chopped

Kosher salt and freshly ground white pepper to taste

5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped

1 tablespoon honey

3 medium avocados, diced

Arugula

Directions

Pick crabmeat. Whisk together lemon zest, mayonnaise, dry mustard and 1 tablespoon lemon juice. Fold in jalapeño pepper, celery, green onions and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.

Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.

Layer ingredients on plates: peach puree, avocado, diced peaches, crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

 

Stove-top Macaroni and Cheese

By Imogene Hutton, Norton, Texas

Recipes We Grew Up With, Taste of Home Books

Avoid heating the oven with this recipe for a favorite Dish.

Ingredients

1 package elbow macaroni (7 ounces)

¼ cup butter or margarine

¼ cup all-purpose flour

½ teaspoon salt

pinch pepper

2 cups milk

2 cups (8 ounces) shredded cheddar cheese.

Paprika, optional

What to Do

Cook macaroni according to package directions. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. Sprinkle with paprika if desired. 4 to 6 servings.

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