My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, January 26, 2010

Sara's Pimento Cheese Spread

Kick the snow off your boots before you come in on the back porch and leave your boots on the rug by the door. Here, let me take your coat. I just made a fresh pot of coffee, chicory of course and a pitcher of sweet tea,. What can I get you? We're having Sarah's Pimento Cheese Spread on Whole Wheat Beer Bread and Vegetable Beef Soup for lunch.

Sara's Pimento Cheese Spread

3 ounces of cream cheese, room temperature
8-ounces grated sharp cheddar (grate your own)
1 pound of Velveeta cheese, shredded
1/2 cup Hellman's mayonnaise (or good quality)
1/2 cup Miracle Whip salad dressing
1/2 teaspoon each or salt and pepper
1 - 4 ounce jar of chopped or diced pimentos
2 tablespoons sweet pickle relish
1 tablespoon pickle relish juice

Using an electric mixer beat cream cheese until fluffy and smooth. Add remaining ingredients and mix until well blended, but not smooth. Use as a dip for veggies or a sandwich spread.

COOK'S NOTE: Don't dump all the mayonnaise and salad dressing in a one time, add about 2/3's and check for spreading consistence. You want a nice easy spreading consistence not real stiff. Add more until you're happy.

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