wilkes

Paula's recipe (shared by justdown the road) is very good; however, it is a good idea to squeeze out the liquid from the pimiento before adding it to the mixture. Be sure to reserve it and, if necessary, add to mixture a tsp at a time or after it sets the cheese will get runny. I also like to add crumbled bacon and finely diced green olives to the mix (that's just a matter of preference though.) Anyway, it is a good recipe.

Paula Deen's Pimento Cheese

1/2 cup mayonnaise
salt & pepper
1 (8oz.) package shredded white cheddar cheese or shred a 8 oz block of white cheese
1 (4oz ) jar pimientos with juice
( I add another 2 oz jar of pimiento. I think this give it a better taste Don't use all the juice from this jar.)
1( 8oz.) package of shredded sharp cheddar cheese.


Mix the shredded cheese together with the pimientos. Stir in mayonnaise. With a medal spoon stir in pimento until the mixture is well mixed. Add salt and pepper to taste and stir again. Keep covered in refrigerator until ready to use. Keeps for a long while.


Excellent!!!!

Here is a Weight watchers recipe for pimento cheese. 1 lb block Kraft Velveeta cheese, a 4 ounce jar of pimentos, 1/2 cup of mayo. Allow the cheese to come to room temperature. Put all of ingredients in mixing bowl and blend until fairly smooth. Store in a sealed container and refrigerate. Hope this helps.

I would like to have a pimento cheese recipe. Thanks