A Recipe from 100 Grand National Recipes Collected for You at Pillsbury’s Best 8th Grand National (1957)
About the Recipe
Quick confession – I love weird recipes. And this one falls into the “this is very odd, but it just might be delicious” category. The cheese crust is so tender and yummy. And it provides the perfect wrap for the olives (I used ones stuffed with pimentos, but trying different stuffings would work well).
A few quick notes if you give this one a try – the dough wraps around the olives way better if you take some time to really work it with your hands and give it a few kneads. I chose to put them in the oven right away, however if given the option I would definitely make these ahead of time and refrigerate them before the bake. If nothing else, it gives the butter time to reconstitute, so that you end up with even more flake when it comes out of the oven.
All in all, this was actually a really fun recipe, and a total hit at the socially distanced barbecue!
For more recipes in the Pillsbury Challenge, click here!
About the book
This book was a gift from a very generous fellow member of a cookbook group I belong to. Every day I marvel at these humans all around the world who preserve and enjoy these old books and recipes. We come from all walks of life, but really do come together over food, and it’s just so amazing.
Of note on this one – there was one male senior contestant and four teenage boy contestants! The recipes they entered with were a little outside of what I was looking for this time around, but I’ll circle back and try them in the future.
About the glassware
Spring Blossom is my favorite Pyrex pattern, and this little guy came from my mother. She got it as a gift, and when she saw my passion for the old glassware growing she decided to gift it, along with two others to me. It’s a little odd, but it hold memories of crab dip and steamed greenbeans and late night dinners and snacks. Thanks, mom!
1 cup shredded sharp cheddar cheese
1/4 cup soft butter
3/4 cup flour
1/8 t salt
1/2 t paprika
medium sized stuffed green olives
Blend together cheddar cheese and butter in mixing bowl. Sift together flour, salt and paprika into cheese-butter mixture. Mix together to form a dough. Shape around olives, using about a teaspoonful of dough for each olive. Place on ungreased baking sheet.**
Bake in moderately hot oven (400*F) 12-15 minutes until golden brown. Serve hot or cold.