Monday, January 23, 2017

Pimiento Cheese

When but a child I was amazed to find out that Pimiento Cheese was not the norm; was to me. Here is how I remember making it. 'Tis an amalgamation of several recipes over my life time.
1/2 cups mayonnaise
7-oz jar pimentos (drained and finely chopped)
1 tsp. Worcestershire sauce?
(sometimes I remember using this other not so)
1 tsp. finely grated onion
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
1/4 teaspoon onion powder
8 ounces cream cheese, softened
8 oz. (2 cups) extra-sharp Cheddar cheese (finely shredded) plus same amount sharp Cheddar cheese

I loved celery stalks
Add grated cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, with a fork. (salt to taste) Stir in mayonnaise, mashing with fork 'til relatively smooth. (should be flecked with small pieces of pimento.) Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop. Serve pimento cheese with crackers or use as a filling for sandwiches. Lasts  about a week in refrigerator or store in an airtight container for up to 6 months
(Paula Dean's suggestion: use an electric mixer, beat cream cheese until smooth and fluffy then add all of the remaining ingredients and beat until well blended)

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