VALLEY RESIDENT ENTERS BAKE-OFF HALL OF FAME.

Byline: Natalie Haughton Daily News Food Editor

It's been 30 years since Peter Russell made a Poppin' Fresh Barbecup, back when he was a 12-year-old kid.

So, when the Topanga Canyon man received a call from Pillsbury a month ago, notifying him that his 1968 Bake-Off recipe was being inducted into the Bake-Off Hall of Fame, he was both amused and gratified.

It turns out the concoction that crowned him a Bake-Off finalist and won him a $2,000 prize when he was a boy remains one of the 10 most popular Pillsbury recipes ever.

Last week, he baked them for a Daily News photograph and ``they tasted pretty good,'' said Russell, a story analyst for CBS movies of the week.

``This is nuclear-powered, wonderful kid food because it has the holy trinity of kid foods - bread, burger and cheese. It tastes like pizza and hamburger rolled together - and it looks like that, too,'' he said.

``I stole the recipe from my sister, Jeannie, and my aunt (now deceased) actually entered me in the Bake-Off. She was a contester and entered everything - and won lots of prizes. She was so excited when I became a finalist that she accompanied my mother and me to Dallas.''

The highlights of being a Bake-Off finalist included meeting Art Linkletter and finding ice water in the tap of the hotel bathroom, said Russell, a native of Shawnee Mission, Kan., who actually enjoyed cooking at the Bake-Off.

Russell has never entered the contest since then. But he was astounded when he won $2,000 for Barbecups. Unfortunately, at the suggestion of his father, he invested the money in nuclear power plant stock, and the company went bankrupt.

``My wife's family was raised on Barbecups,'' he said. It was one of their menu regulars, like macaroni and cheese. When his wife of five years, Ceci, found out while they were courting that he was the inventor of Barbecups, she went bonkers.

``Even though the recipe has been on the biscuit container over the years, I was surprised the recipe made it to the Hall of Fame, as I had no idea it was one of the 10 most popular recipes,'' added Russell, who enjoys Italian food and souffles. ``My friends think this honor is hilarious, as does my wife. But the people have spoken, and this is what they really make.''

Russell winged his way to Washington, D.C., on Sunday for a tour of the city and dinner with the other honorees on Monday.

On Tuesday, Russell and the other nine Bake-Off creators whose recipes have most touched Americans' lives were honored at the first Bake-Off Hall of Fame celebration and gathering at the National Press Club in Washington, D.C. Representatives and senators from some of the inductees' districts attended, along with the creators' guests, who were treated to a sampling of the recipes prepared in mini kitchens. Each honoree was given a Waterford crystal bowl as a commemorative gift.

Two of the deceased recipe creators - Leona Schnuelle, the $25,000 grand prize winner at the 1960 Bake-Off for her Dilly Casserole Bread, and Freda Smith, a finalist at the 1957 Bake-Off with Peanut Blossoms - were represented by their daughters.

``Pillsbury established the Bake-Off Hall of Fame as part of the contest's 50th anniversary celebration - a milestone - to recognize some of the most popular recipes from the contest history and salute the creative amateur cooks who have shared their recipes with us,'' noted Marlene Johnson, Pillsbury's director of product communications. The recipes were chosen by Pillsbury's test kitchens based on consumer popularity (via their 800 telephone line, advertising, consumer response, etc.) throughout the past 50 years.

``It's so amazing to see people reminiscing about these recipes and see their personal connection with them. These recipes are family tradition - and still made - in many homes in this country.''

It's interesting to note that among the 10 recipes selected, two - Peanut Blossoms and Salted Peanut Chews - were not money winners. Only five were Bake-Off Grand Prize Winners.

Pillsbury plans to add to the Hall of Fame in the future; this summer, the company will announce specifics on how consumers can vote for recipes worthy of being inducted.

If you'd like a free copy of a color brochure with all 10 Hall of Fame Recipes, send your name and address to Bake-Off Hall of Fame Recipe Brochure, P.O. Box 9518, St. Cloud, Minn. 56398-9518. Or you'll find the recipes at their Web site: www.bakeoff.com.

Meanwhile, here are a few of the Hall of Fame recipes so you can get cooking.

POPPIN' FRESH BARBECUPS

(Peter Russell, Topanga, Bake-Off Contest 19 - 1968, $2,000 prize winner)

1 pound ground beef

1/2 cup barbecue sauce

1 tablespoon instant minced onion OR 1/4 cup chopped onion

1 to 2 tablespoons brown sugar

1 can (12 ounces) refrigerated flaky biscuits (Hungry Jack)

1/2 cup shredded Cheddar OR American cheese

Grease 10 muffin cups.

In a large skillet, brown ground beef until thoroughly cooked. Drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.

Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.

Bake in preheated 400-degree oven 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute, remove from pan. Makes 10 servings.

NUTRITION INFORMATION PER SERVING: 240 calories; 13 grams fat; 19 grams carbohydrates; 11 grams protein; 520 milligrams sodium.

PEANUT BLOSSOMS

(Freda Smith, Gibsonburg, Ohio, Bake-Off Contest 9 - 1957)

1 3/4 cups all purpose flour

1/2 cup granulated sugar 

1/2 cup packed brown sugar

1 teaspoon baking soda 

1/2 teaspoon salt

1/2 cup solid vegetable shortening

1/2 cup peanut butter

2 tablespoons milk

1 teaspoon vanilla

1 egg

Granulated sugar for rolling

48 milk chocolate candy kisses, unwrapped

Lightly spoon flour into a measuring cup; level off.

In a large bowl, combine flour, 1/2 cup granulated sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix at low speed until stiff dough forms.

Shape dough into 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheets.

Bake in preheated 375-degree oven 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 candy kiss, pressing down firmly so cookie cracks around edge, remove from cookie sheets. Makes 4 dozen cookies.

NUTRITION INFORMATION PER SERVING: 100 calories; 5 grams fat; 12 grams carbohydrates; 2 grams protein; 65 milligrams sodium.

FRENCH SILK CHOCOLATE PIE

(Betty Cooper, Kensington, Md. Bake-Off Contest 3 - 1951 $1,000 Best of Class winner)

CRUST:

1 refrigerated pie crust (from a 15-ounce package)

FILLING:

3 ounces unsweetened chocolate, cut into pieces

1 cup butter, softened (do not use margarine)

1 cup sugar

1/2 teaspoon vanilla

4 pasteurized eggs OR 1 cup refrigerated OR frozen fat-free egg product, thawed

TOPPING

1/2 cup whipping cream, whipped and sweetened 

Chocolate curls, if desired

For Crust, prepare pie crust as directed on package for one-crust baked shell using a 9-inch pie pan. Bake in preheated 450-degree oven 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

For Filling, melt chocolate in a small saucepan over low heat, cool. In a small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

Add eggs, one at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell.

Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator. Makes 10 servings.

NUTRITION INFORMATION PER SERVING: 470 calories; 35 grams fat; 34 grams carbohydrates; 4 grams protein; 300 milligrams sodium.

ITALIAN ZUCCHINI CRESCENT PIE

Millicent (Caplan) Nathan, Boca Raton, Fla. Bake-Off Contest 29 - 1980, $40,000 Grand Prize winner)

2 tablespoons margarine OR butter

4 cups thinly sliced zucchini

1 cup chopped onions

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

2 eggs, well beaten

2 cups (8 ounces) shredded Muenster OR mozzarella cheese

1 can (8 ounces) refrigerated crescent dinner rolls

2 teaspoons prepared mustard

Melt margarine in a 12-inch skillet over medium-high heat. Add zucchini and onions; cook and stir 6 to 8 minutes or until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

In a large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture.

Separate dough into 8 triangles. Place in an ungreased 10-inch pie pan, 12x8-inch (2-quart) baking dish or 11-inch quiche pan. Press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.

Bake in preheated 375-degree oven 18 to 22 minutes or until knife inserted near center comes out clean. Cover edge of crust with strips of foil during last 10 minutes of baking, if necessary to prevent excessive browning. Let stand 10 minutes before serving. Makes 6 servings.

NUTRITION INFORMATION PER SERVING: 370 calories; 25 grams fat; 21 grams carbohydrates; 15 grams protein; 790 milligrams sodium.

CAPTION(S):

2 Photos

Photo: (1--Color) Peter Russell's Poppin' Fresh Barbecups, a 1968 Bake-Off $2,000 prize winner, was one of 10 recipes selected to enter the Bake-Off Hall of Fame at ceremonies in Washington, D.C., on Tuesday.

David Crane/Daily News

(2) Peter Russell, at 12, was a Bake-Off finalist for his Poppin' Fresh Barbecups and brought home a $2,000 prize.