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.
Tuesday, February 9, 2010
Wednesday, January 6, 2010
Spaghetti Salad
I first tried this stuff years ago when I worked at another job. A co-worker brought it to a company holiday lunch we had. It was so good, I couldn't quit eating it. I asked her for the recipe and she said to buy McCormick's Salad Supreme and the recipe was on the back of the bottle. I did and I make this stuff often. It's so good.
Spaghetti Salad
1 16 oz box thin spaghetti
1 16 oz bottle Italian Dressing
1 medium cucumber, peeled and diced
1 small red onion, diced (I usually use white)
1/2 to 1 cup green or red pepper, diced
2 stalks of celery, diced
2 small tomatoes, diced
4 tablespoons McCormick Salad Supreme
Cook spaghetti in salted water according to directions, drain and rinse with cold water. Chop veggies and place in a large bowl.
Add the Salad Supreme and cooked spaghetti. Mix to combine. Add the Italian Dressing and mix well. Refrigerate for a couple hours and then devour.
Spaghetti Salad
1 16 oz box thin spaghetti
1 16 oz bottle Italian Dressing
1 medium cucumber, peeled and diced
1 small red onion, diced (I usually use white)
1/2 to 1 cup green or red pepper, diced
2 stalks of celery, diced
2 small tomatoes, diced
4 tablespoons McCormick Salad Supreme
Cook spaghetti in salted water according to directions, drain and rinse with cold water. Chop veggies and place in a large bowl.
Add the Salad Supreme and cooked spaghetti. Mix to combine. Add the Italian Dressing and mix well. Refrigerate for a couple hours and then devour.
Monday, January 4, 2010
Happy New Year
Well it's out with the old and in with the new. Hello 2010 and welcome. Anybody make any really good New Year's Resolutions? Me, well I have a few I'd like to stick with but as the year gets going my good intentions get going too, right out the window. Speaking of window... looking outside makes me want some good HOT soup. Here's my take on a classic. Enjoy!
Potato Soup
5 strips of bacon
4 medium potatoes, washed, peeled and diced
1 small onion, diced
1 cup water
1 15 oz can chicken broth
1 can Cream of Celery Soup
1 cup milk
1 cup grated cheddar cheese
salt and pepper to taste
In a dutch oven, cook bacon strips until crisp. Remove from pan and drain on paper towels. Saute diced onion in reserved bacon grease. Cook till tender. Add chicken broth, 1 cup water and potatoes. Cook till potatoes are tender. Add Cream of Celery soup and 1 cup milk. Continue cooking till heated through. Add cheese and stir to combine. Season with salt and pepper. Laddle into soup bowls and top with crumbled bacon. Perfect for a cold winter night.
Potato Soup
5 strips of bacon
4 medium potatoes, washed, peeled and diced
1 small onion, diced
1 cup water
1 15 oz can chicken broth
1 can Cream of Celery Soup
1 cup milk
1 cup grated cheddar cheese
salt and pepper to taste
In a dutch oven, cook bacon strips until crisp. Remove from pan and drain on paper towels. Saute diced onion in reserved bacon grease. Cook till tender. Add chicken broth, 1 cup water and potatoes. Cook till potatoes are tender. Add Cream of Celery soup and 1 cup milk. Continue cooking till heated through. Add cheese and stir to combine. Season with salt and pepper. Laddle into soup bowls and top with crumbled bacon. Perfect for a cold winter night.
Subscribe to:
Posts (Atom)