Recipes: Pimento cheese

PIMENTO CHEESE

Makes about 2 cups.

Adapted from "The Lady and Sons Savannah Country Cookbook," by Paula Deen (Random House, 1998).

• 3 oz. cream cheese, at room temperature

• 1 c. packed, coarsely grated extra-sharp Cheddar cheese

• 1 c. packed, coarsely grated Monterey Jack cheese

•¹/₂c. mayonnaise, or more to taste

• 3 tbsp. minced pimentos (sweet pickled red or cherry peppers)

• 1 tsp. grated onion

• Salt and freshly ground black pepper

Directions

Using an electric mixer, beat cream cheese until smooth and fluffy. Add cheeses, mayonnaise, garlic powder, pimentos and onion. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.

Calories123Fat12 gSodium137 mg

Carbohydrates1 gSaturated fat5 gCalcium95 mg

Protein4 gCholesterol22 mgDietary fiber0 g

Diabetic exchanges per serving: ½ high-fat meat, 1½ fat.

SPICY-SWEET HAM SALAD

Adapted from "Paula Deen: It Ain't All About the Cookin'," by Paula Deen (Simon & Schuster, 2007).

• About 8 oz. cooked cured ham (leftovers from a whole ham are fine), fat trimmed off

• 1 c. minced celery

•¹/₄c. minced sweet onion, such as Vidalia

• 1 tsp. yellow mustard, more to taste

•¹/₄c. drained hot pickle relish or finely chopped hot pickles

•¹/₂c. mayonnaise, or more to taste

• Salt and black pepper to taste

Directions

In a food processor, pulse ham just until finely chopped but not pasty. Transfer to a bowl and stir in celery, onion, mustard, eggs, relish and mayonnaise. Add more mayonnaise as needed to make mixture hold together. Add more mustard and salt and pepper to taste. Serve immediately or refrigerate up to 3 days.

Calories174Fat15 gSodium660 mg

Carbohydrates2 gSaturated fat3 gCalcium19 mg

Protein8 gCholesterol75 mgDietary fiber0 g

Diabetic exchanges per serving: 1 medium-fat meat, 2 fat.

GEORGIA CRACKER SALAD

Adapted from "The Lady and Sons Savannah Country Cookbook," by Paula Deen (Random House, 1998).

• 4 oz. saltine crackers

• 1 large tomato or 2 plum tomatoes, seeded and finely chopped

• 3 green onions, finely chopped

• 1 c. mayonnaise

• Salt and freshly ground black pepper to taste

Directions

Just before serving, place saltines in a medium-size bowl. Use your hands to crush crackers into big pieces. Add tomatoes, green onions, mayonnaise and egg, mix gently but thoroughly and season with salt and pepper. Serve immediately as a side dish or top with shrimp to serve as an entree.

Nutrition information per serving:

Calories368Fat32 gSodium440 mg

Protein4 gCholesterol49 mgDietary fiber1 g