ISO: a good pimento cheese recipe

[Shannon]

IN SEARCH OF!

Years ago, on an old version of TOB (I don't even remember if it was Neworleans.com or before that) - there was a recipe for a really good pimento cheese.

I grew up hating the stuff because my mother and grandmother both purchased this (or one similar)



I always thought it was horrid.

Then, on an old version of the food board, someone posted a recipe for a Pimento Cheese and said you have to try it, it isn't like the processed stuff. I did and fell in love. For a while I was making it at least once a week. I swear I could eat the stuff with a spoon by itself (though usually used a good crusty bread or crackers).

I can't remember the recipe, can't find it, and of course the old versions of the boards are not accessible (I did search the archives that are available). I think it may have been posted by Rhonda or ibjamn.

Does anyone remember this? Have it? Or have a great pimento cheese recipe?

The Tuesday Farmer's Market had pimento cheese as one of the Green Plate Specials this week. I went with the soup and salad instead, and regret it. Since I saw that, I've been craving pimento cheese. Weird, I know - but that happens when you are pregnant (and sometimes when I'm not).

[Low-N-Slow]

Courtesy of Paula Deen: http://www.foodnetwork.com/recipes/paul ... index.html

Bobby's Pimento Cheese

Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 0 min
Level: Easy

Serves:
3 cups

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

That house seasoning turns to rock quickly. Don't make a whole batch. Some other recipes suggest using roasted red pepper, rather than pimento.

[hungryone]

Courtesy of the Southern Foodways Alliance, the top PC recipes from the organization's PC invitational: http://www.southernfoodways.com/nws_pcheese.shtml
All three versions were pretty darn good, IIRC.

[gumbo lover]

Rhonda used to and may still post on another forum a few years ago. I found this. Could this be the one? I like pimento cheese as well, so you made me curious.

1 POUND EXTRA SHARP CHEDDAR CHEESE, hand grated
1-8oz. Philadelphia cream cheese, room temp.
1-7oz. jar chopped pimientos with the juice
1/2 cup Hellman's mayonnaise
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2-1 teaspoon freshly ground black pepper
Tabasco to taste

Grate the cheddar into a large bowl. Allow to come to room temperature. Blend in all remaining ingredients. You can use a hand held mixer and beat 2 minutes at medium speed. Taste and ajust the seasonings. Place in a crock or serving dish. Cover with plastic wrap and chill. Serve with assorted crackers.


To Use Cold:

Use to stuff celery, cherry tomatoes or serve with crackers. Use as a filling for sandwiches. You may need to add a bit more mayo to make a better spreading consistency for sandwiches.

To Use Hot:

Cheese Puffs:
Lightly toast slices of Pepperige Farm white bread. Using a 1" round cutter, cut out circles of toast. Place on a parchment lined baking sheet. Using a pastry bag, pipe mounds of pimiento cheese onto toast circles. Cover and chill. To Bake: Preheat oven to 400* Bake Cheese Puffs for about 12-15 minutes. Serve immediately.

You can also spread the Pimiento cheese on toasted bread slices and run them under the broiler for a toasted cheese sandwich.

[Shannon]

Thanks for all of the replies. Gumbo lover, that very well may be it. I think I remember the worchester. It sure sounds like it. Though I would have replaced the Hellman's with Blue Plate 'cause that is what I buy.

I'm going to make some this week!

I haven't 'seen' Rhonda in years (physically or virtually). She had registered on another forum as popsicle toes I think - but she hasn't been there in a very long time. The last I saw of her was on TOB a short while after Katrina.

I'll report back on my pimento cheese success. Hopefully it isn't like some of these other cravings I'm having where it sounds good in my head and I think I want it ... but once I take a bite I realize it isn't what I really want.