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

Thursday, February 18, 2010

Incredible Pimiento Cheese

I know I already have a Pimiento Cheese recipe posted, Sara's Pimiento Cheese, but this one is different and I love them both.

This one is from the Episcopal Church Women of Christ Episcopal Church, New Bern, North Carolina. Church cookbooks are the absolute best place to find fabulous recipes.

This makes a lot, 8 cups, so cut the recipe in half or be prepared to freeze some. It freezes beautifully. Remember to keep some in the refrigerator for quick lunches or suppers with a bowl of soup. Talk about bringing back childhood memories.

Incredible Pimiento Cheese
8 cups

1 (16-ounce) loaf process cheese spread, cubed (Velveeta)
4 cups (16 ounces)shredded mild Cheddar cheese
4 cups (16 ounces) shredded sharp Cheddar cheese
2 cups good mayonnaise
2 (4 ounce) jars diced pimiento, drained
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Process half of all ingredients in a food processor until cheese mixture is blended. Remove the processed cheese mixture to a large bowl. Repeat procedure with remaining half of ingredients.

COOK'S NOTE: Spread two slices of buttered whole wheat bread with pimiento cheese, top with thinly sliced apples; put sandwich together and grill for a wonderful Grilled Cheese and Apple Sandwich

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