In the on-going effort to find the BEST recipe the South has to offer, I recently conducted a pimento cheese cook-off. The winning recipes were just that, but my friend Linda still makes the best I’ve had in this life so far.
Linda finally took the time to sit down and write down the recipe she’s been carrying around in her head for decades. She didn’t have much choice – about sitting down that is. Last week she tripped on a paper clip and broke her hip. I kid you not. She’s in a hospital in Hattiesburg recuperating and getting pretty bored.
First, let me address the spelling of pimento. Our Northern friends might point out that the little jarred peppers are actually spelled pimientos. That’s very true, but when they are mixed with all the other good stuff, the heavenly mixture becomes pimento cheese – at least in the South.
LINDA AULTMAN’S WORLD FAMOUS PIMENTO & CHEESE
2 – 16 oz. pkgs Four Cheeses (already grated)
1 8 oz. pkg Sharp Cheddar (finely grated)
1/2 8 oz. pkg Extra sharp Cheddar (finely grated)
4 small jars of chopped pimientos (her family likes pimento so she uses large jars)
To above, add Hellman’s Real Mayo to taste and 1 tbsp. horseradish (this is the secret that makes it sooo good). Add salt and pepper to taste.
(She says that this recipe was her Mother’s pimento&cheese who never measured anything and also grated her own cheese, so Linda just made this to taste like her Mother’s)
NORMA ATKINS BAKED PIMENTO CHEESE
This is nice for a change of pace or during cooler weather.
1-1/2 cup mayonnaise
1 (4-ounce) jar diced pimientos, drained
1 tsp. worchestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 8-ounce block extra sharp cheese, shredded
1 8-ounce block sharp cheddar cheese, grated
Garnish: chopped parsely
Mix all ingredients and spoon into a casserole dish. Bake at 350 degrees for about 20 minutes. Serve with Ritz or chips for dipping.
AUNT EMMA’S HOLD THE MAYO PIMENTO CHEESE
This is a different and delicious pimento cheese recipe developed by my aunt.
1 pound Velveeta cheese grated
10-ounce package Cracker Barrel Sharp Cheddar Cheese grated
1/2 pound Mexican Velveeta cheese grated
2 4-ounce jars chopped pimientos with juice
3 tbl. white vinegar
2 tsp. sugar
Dijon mustard to taste (I like a lot)
Mix until creamy. It makes a lot – we like to put a glob over a bowl of Doritos and microwave for a minute.