Pimiento Cheese

I love just about anything with cheese and years ago I was blessed with tasting REAL homemade pimiento cheese. Mrs. Marsh was the Pimiento Cheese Queen and used to bring the staff of Perry Pools the best DARN pimiento cheese ever. I have tried several times to make it myself with no luck but a couple of weeks ago I gave it another shot and do believe I've come up with a close contender.

Grandma Knowlton's Pimiento Cheese

1 1/2 cups (packed) finely grated extra-sharp yellow cheddar cheese (about 6 oz)
1 1/2 cups (packed) finely grated extra-sharp white cheddar cheese (about 6 oz)
1 cup mayonnaise
1/4 cup diced, drained pimiento peppers from a jar, roasted red peppers or piquillo peppers (about 2 1/2 ounces)
1/4 teaspoon cayenne pepper

Mix first 5 ingredients in medium bowl. Mash with fork to blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours and up to 3 days.

I have discovered the secret to good pimiento cheese- DUKES Mayonnaise- It really does make a difference. So splurge and get some.

Cheese Straws

This recipe comes from a cookbook called The 100 Greatest Dishes of Louisiana Cookery. The book says that Creole ladies often entertained at home and had their own individual specialties that they served to guests. You could expect these to be served with a Sazerac Cocktail or a Mint Julip.

They are traditionally spicy so don't skimp on the cayenne. Ah, C'mon you can handle it. Try one, they are addictive.

1 stick butter
1 teaspoon salt
1 teaspoon cayenne
2 cups grated sharp cheddar cheese
1/4 cup Parmesan cheese
1 1/2 cups flour
1 teaspoon baking powder

In a bowl, cream the butter with the salt and cayemme. Blend in the cheddar and Parmesan. Add the flour and baking powder and work it all together well.

Roll the dough out on a floured surface to a thickness of 1/8 inch. Cut into 1 by 2 inch strips and place on an ungreased baking sheet. Bake in a preheated 325 degree oven for 20 minutes or until they are crisp. Makes about 4 dozen.

Store in an airtight container.

Mushrooms- 2 ways

I love sh'rooms, don't you? My absolute favorite way is fried but OMG they are a pain to make and they taste so much better at Outback with lots of horseradish sauce for dipping. I just made by self really hungry talking about that. Okay back to mushrooms made at home. Here are two easy recipes I fix often:


Seasoned Mushrooms

1 16 oz. package white mushrooms
1 package Good Seasons Italian Dressing Mix
1 stick butter

Clean mushrooms with a damp paper towel. Place in crock-pot with the dressing mix and butter. Cook on low for 2-4 hours.


Bacon Stuffed Mushrooms

1 (8 oz.) package white mushrooms
1 tablespoon finely chopped onion
1 tablespoon butter
1/2 cup shredded Cheddar cheese
3 slices bacon, cooked and crumbled

Removed stems from mushrooms and set aside. Chop stems. Sauté onion and chopped stems in the butter till tender. Remove from heat. Stir in cheese and bacon. Sprinkle mushroom caps with salt and fill caps with bacon, cheese mixture. Place in shallow baking pan and bake for 15 minutes at 400 degrees.

Roast Beef & Horseradish Roll-Ups

This recipe is off of the AlpineLace Deli Cheese website. I first fixed these for my dad's 70th birthday bash. They were quite yummy and easy to make. The original recipe called for fat free products. No fat? That's just plain unAmerican.

1 (8 oz) package cream cheese, softened

1 to 2 tablespoons prepared horesradish

1 tablespoon Dijon-style mustard

5 (8-inch) flour tortillas, warmed

30 fresh spinach leaves, stems removed

5 (1 oz) slices deli roast beef

1/4 lb. shredded cheddar cheese

Beat cream cheese, horseradish and mustard in a small bowl until smooth. Spread about 3 tablespoons cream cheese mixture evenly on each tortilla.

Arrange 6 spinach leaves over cream cheese, place 1 slice of roast beef over spinach. Sprinkle cheese over roast beef. Roll up tightly. Wrap with plastic wrap. Refrigerate at least 4 hours or overnight.

To serve, trim ends or tortilla. Cut each tortilla into 7 (1-inch) slices.

Chicken Dip

My cousin brought this to a family get together a couple of years ago and I just had to have the recipe. Since then we have made it numerous times and it is one of those dishes that people always ask for the recipe.


2 large Chicken Breasts
1 small onion, chopped
4 cloves garlic, minced
1 envelope taco seasoning
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 (8 oz.) container sour cream
1 can refried beans
Shredded cheese

Boil chicken, drain and shred. Place in a large mixing bowl. Add next 6 ingredients. Mix well. Spread refried beans on bottom of casserole dish. Spread chicken mixture over beans. Top with shredded cheese. Bake at 350 degrees until bubbly. Garnish with tomatoes, lettuce, olives. etc. Serve with tortilla chips.

Guacamole

I was determined to make some time this weekend to relax and spend time in my kitchen cooking and clicking. I got my camera out and here are the results of my first attempt at show and tell in the kitchen.
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
1/2 teaspoon cumin
1/2 teaspoon chili powder
4 drops hot sauce
salt and pepper to taste


Cut avocados in half.

Remove pit and scoop out the flesh.

Mash avocado with a fork.


Stir in onion, garlic and tomato.

Add spices and lime juice.

Mix well and refrigerate for 30 minutes for flavors to blend. Serve with tortilla chips.

Pizza Florentine

I absolutely love creamed spinach and I came up with this little creation after eating something very similar in a local restaurant. I will fix it as a meal but you could cut each pizza into small slices and serve as an appetizer. Either way it's DYNAMITE!



Pizza Florentine


2 Tbsp. finely chopped onion
2 Tbsp. hot bacon drippings
1 Tbsp. all purpose flour
1/2 cup half and half
1 box chopped spinach, thawed and drained
1 teaspoon salt
Pepper
1/4 teaspoon ground nutmeg
Tortillas
Pepper Jack Cheese, shredded
Sliced Jalapenos
Diced tomatoes
Sour cream
Salsa

Sauté onion in bacon drippings till golden brown. Blend in flour. Add half and half. Stir with fork till thickened. Add spinach and seasonings and blend.

Preheat oven to 350. Place tortilla shells in oven for about 2 to 3 minutes. Remove and spread with spinach mixture. Top with tomatoes, sliced jalapenos and cheese. Bake for 15-20 minutes. Top with sour cream and salsa if desired.