"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for World's Best Pimento Cheese, by Betty Bagley, is from The Fisher/Bagley Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Tbsp mayonnaise 1 (3 oz) pkg cream cheese 3 cloves garlic handful chopped fresh parsley several vigorous shakes of Pickapepper and Tobasco sauces 1 cup pecans 1 small jar diced pimentos and juice
12 oz extra sharp Cheddar cheese
Puree the mayonnaise, cream cheese, garlic, parsley, and hot sauces in food processor until smooth. Transfer to a bowl. Process the pecans in food processor until coarsely chopped. Add pecans and pimentos to ingredients in bowl. Grate cheese in processor. Add to bowl and stir well. Refrigerate at least 1 hour. Even better the next day.
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