Recipes from the NASCAR Racing Wives Auxiliary

The NASCAR Racing Wives Auxiliary is a benevolent fund for injured members of the NASCAR community. It's an impressive group of ladies formed by the wives of drivers, crews and sponsors. Below, they share recipes from the 1964-1989 25th-anniversary issue of the Racing Wives Auxiliary cookbook.

Listen: Buz McKim, NASCAR Historian, Reads the Recipe for Cauliflower with Cheese Sauce

Listen: McKim Reads the Recipe for Glazed Hot Dogs

Listen: NASCAR Co-Founder Frank Mundy Shares His Secrets for Great Tuna Sandwiches

Slap-It-on-the-Thighs Butter Bar

By Mrs. Stephanie Brooks, Woodruff, S.C. Stephanie is the wife of driver Dick Brooks, who was named Rookie of the Year in 1969.

1 box yellow cake mix

1 egg

1/2 cup melted margarine



Directions: Mix all ingredients well until stiff. Press into greased and floured 13-inch by 9-inch pan. Push apart way up the sides.

1 box of powdered sugar

1 8-ounce package of cream cheese

1 egg

Directions: Beat all the ingredients well with a mixer. Pour mixture into the center of the cake mix. Spread evenly. Bake at 350 degrees for 45 minutes. Cut into squares. This is guaranteed to make you shop for a larger size!

Glazed Hot Dogs

By Mrs. Jean Brown, wife of Taylor Brown, Moravian Fall, N.C. Jean is the scorer for Jimmy Means' car, No. 52. Her husband, Taylor, works on the crew.

1 pound of hot dogs, cut into 3/4-inch pieces

3 tablespoons of molasses

3 tablespoons of prepared mustard

3 tablespoons of vinegar

1 ½ tablespoons of brown sugar

¼ cup ketchup

¼ teaspoon thyme

Directions: Make sauce. Pour over hot dog pieces. Simmer 8-10 minutes, stirring occasionally.

Serve hot.

Cauliflower with Cheese Sauce

From Mrs. Sue Baker, wife of Buck Baker, Charlotte, N.C. Buck won 46 races in 632 Winston Cup starts from 1949 to 1976. He was the first three-time Southern 500 winner and two-time Winston Cup Grand National Champion.

Directions: Trim a large head of cauliflower, removing outer leaves and part of the core and cutting off any blemishes. Score the core with a knife. Place in kettle of boiling salted water until it's covered and add 1 teaspoon lemon juice. Cover and simmer 25-30 minutes until tender. Cover with cheese sauce.

To Make Cheese Sauce:

3 tablespoons of butter

3 tablespoons of flour

¼ teaspoon of dry mustard

A dash of cayenne

3 cups + 3 teaspoons of heated milk

2 cups grated sharp cheese

Salt and pepper

Melt butter, stir in flour mixed with mustard and cayenne. Add milk to flour mixture, stirring consistently until it starts to thickens. Add salt and pepper and cheese. Stir slowly and constantly until cheese melts.

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