Directions: |
Directions: Since World War II I have been making pimiento cheese...
But you all know that I make it a different way every time, like most women usually do when they use one recipe for 20 years!
Over the years I have been asked many times for the recipe and as best as I can to break it down in a basic recipe, so here 'tis
One pound cheese: I use the cheapest I can buy that comes in two pound boxes and cut it in half and buy it on sale. They say you can't use this type of cheese but you can!
Four ounces of pimiento; buy the cheapest you can find
One cup mayonnaise
One-half cup of grated pickles. I use sour but if you like 'em sweet that's O.K. with me.
Now what I do is let that cheese get cold in the fridge for a few days.
Get out a piece of plastic wrap or waxed paper and sprinkle some water on your drain board and place this big sheet you have just torn off onto the drips of water and smooth the paper on it and this will make it adhere. Get out your grater.
Then smear some of that mayonnaise on the plastic wrap. This is most important so that the cheese won't stick. I use a spatula for this. (Note: One cannot use salad dressing in place of mayonnaise. It just ain't the same.)
Grate one-half cup of pickles and set aside.
Next start grating your inexpensive cold cheese. When you have about an inch of it, sprinkle some of those grated pickles and add another smear of mayonnaise across the top and start mixing, dipping from the bottom of the pile and putting back on top...etc.
You must mix this as you keep going. Don't grate it all and then try to mix it. Easier my way.
Pick up some of the chopped pimientos and sprinkle over that.
Keep going back with this process of grating more cheese, sprinkling pimientos,, adding mayonnaise and the pickles until all is done. No salt.
By that time you have the goodiest good you can imagine all mixed up beautifully.
I usually divide this in half. Put half in one jar.
Then with the second half pour the juice that was left over from the pimientos into what's left and mix. This will make a soft cheese spread. (Wait until you try it on baked potatoes!)
It seems to keep in your fridge umpteen weeks and when you check the prices of good pimiento cheese against your twice-as-good home-made stuff you're gonna give the Good Lord thanks that I lived today to share this old recipe with you. Just like I do my big heart.
Try some of the homemade cheese (not the spread whizzz) on a piece of bread and put it under your broiler some night. Top it with a thin slice of tomato and serve it open faced. Use knife and fork to cut ...
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