Makes about 3 1/2 cups.
Note: This is the house blend of pimento cheese from the author, who includes nuts, though she acknowledges that some purists may be appalled by that addition. From "Pimento Cheese: The Cookbook," by Perre Coleman Magness.
• 1 c. pecan halves (see Note)
• 1 (2-oz.) jar chopped pimentos with liquid
• 2 tsp. garlic salt
• Dash of cayenne pepper or a shot of hot sauce
• 8 oz. extra-sharp Cheddar cheese
• 8 oz. sharp white Cheddar cheese
• 1 c. mayonnaise, more or less
Directions
Place the pecans and pimentos with their liquid, garlic salt and cayenne to taste in a food processor fitted with the metal blade and pulse a few times to chop the nuts and blend the pimentos; do not let the mixture turn into a paste.
Remove the metal blade and fit the processor with the grating disk. Grate the cheeses. Turn the mixture into a bowl, scraping down the sides of the processor bowl well. Add the mayonnaise, a little at a time, and stir to blend until you reach the desired consistency. Serve as a spread on bread or stuff celery sticks with it.
This will keep, refrigerated, in an airtight container, for 1 week.
Nutrition information per 2 tablespoons:
Calories144Fat14 gSodium220 mg
Carbohydrates1 gSaturated fat5 gCalcium88 mg
Protein4 gCholesterol20 mgDietary fiber0 g
Diabetic exchanges per serving: ½ high-fat meat, 2 fat.
Makes about 3 cups.
Note: Serve this with pretzels or apple slices or spread on a hamburger bun to melt over the meat. From "Pimento Cheese: The Cookbook," by Perre Coleman Magness.
• 1 lb. sharp orange Cheddar cheese
• 1 (4-oz.) jar diced pimentos, rinsed and drained
• 2 garlic cloves
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. kosher salt
• 1 tsp. sweet paprika
• Dash or two of hot sauce
• 1/2 c. beer (preferably lager)
Directions
Cut the cheese into small chunks and put into the bowl of a food processor. Add the pimentos, garlic, Worcestershire sauce, salt, paprika and hot sauce to taste, and process just until it starts to break up and form a paste.
Scrape down the sides of the bowl, then start the food processor and drizzle in the beer until the mixture is smooth and creamy. Scrape the beer cheese into a container, cover, and refrigerate for 2 hours, or until the cheese is firm and the flavors have melded. Serve cold.
This will keep, refrigerated, in an airtight container, for 1 week.
Nutrition information per 2 tablespoons:
Calories80Fat6 gSodium165 mg
Carbohydrates1 gSaturated fat4 gCalcium100 mg
Protein5 gCholesterol20 mgDietary fiber0 g
Diabetic exchanges per serving: 1 medium-fat meat.
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