The deeper south you go, the more "pimmenna" (pimiento) cheese you'll find; and homemade is so much better than any you'll find in the grocery store! An old friend I used to work with would bring this version to every party he went to! *LOL*
1 1/2 cups mayonnaise
1 jar diced pimiento (4 oz.)
1 teaspoon Worcestershire sauce
1 teaspoon grated fresh onion -- drained
1/4 teaspoon cayenne
1 block extra-sharp Cheddar cheese (8 oz.) -- finely shredded
1 block sharp Cheddar cheese (8 oz.) -- finely shredded
In a medium bowl, sitr together first 5 ingredients. until well-mixed. Fold in cheeses. Cover and store in refrigerator up to 1 week. Yields about 4 cups.
Serve with crackers or cocktail-sized pumpernickel bread. Excellent used as a sandwich filling!

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved