Pimento Cheese Frances Virginia Tea Room Food

PIMENTO CHEESE SPREAD

Steps:

• 1. Use a meat grinder or the coarse side of a box grater to grate the cheese; for a grinder, use the cutter with large holes. Put the ground or grated cheese in a mixing bowl and add half the juice from the canned pimentos. Dice the pimentos and add them. Add the chopped scallions.
• 2. Combine the mayonnaise, lemon juice, and garlic. Add this to the cheese mixture. Add the Worcestershire, Tabasco, and black pepper and blend well; taste and adjust the seasoning.
• 3. Serve at room temperature as a spread for crisp crackers and raw vegetables or use as a sandwich spread. (Pimento cheese can be tightly sealed and kept for several days in the refrigerator.).
• Notes: I learned to make pimento cheese from a southern friend's mom. She doesn't use Worcestershire or garlic but I think they sound like great additions. I think I'll add this to next weekend's football food! I made it a day ahead of time and I think it tastes even better with a little time to rest before serving.

PIMENTO CHEESE

Steps:

• Combine the cheese, mayonnaise and onions in a bowl. Stir until well combined. Add the pimentos and hot sauce. Season with salt and pepper. Serve with crackers and celery sticks.
• Making ahead: The prepared cheese filling can be refrigerated in an airtight container for up to 2 weeks.

PIMENTO CHEESE (FRANCES VIRGINIA TEA ROOM)

Steps:

• Heat milk, cheese and salt in double boiler until cheese melts. Add pimentos. Cool. Use amount desired to make sandwich. Store in refrigerator. If you like a little heat add some diced jalapeno.

SPECIAL SALAD DRESSING (FRANCES VIRGINIA TEA ROOM)

Steps:

• Mix well and chill until ready to use.
• Cook time is chill time.