Recipes

[golding76]

Oh, goldenlocks, memories of yesteryear!  Thank you!

My late mother adored Kraft pimento spread, and a jar of it almost always could be found in our refrigerator when I was growing up.

How she loved all sorts of spreads and concocted meats.  She came from Southern European parentage but grew up in Pennsylvania where local markets overflowed with all kinds of deli delights of German origin.  Across the street from her childhood home was one of those huge, city block-size markets where almost anything could be found. 

To tell the truth, I never had her fondness for her favored spreads or something called Lebanon Bologna, etc.  She had her passions, I must say.  

[Kitlynn]

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@eddyandme wrote:

@Kitlynn, @OKPrincess

Never knew it was so simple!  Thank you so much and could you also give me a rough idea as to whether I can make a batch and freeze it or how long it lasts in the fridge?

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I have never tried to freeze it but I know it will last a week in the refrigerator. I just put it in a sealed bowl.

[Georgiagrama]

@eddyandme

I use Bobby Deen's recipe.  It's the best I've ever found, and I am from the South.  We always have this on hand.

One 3 oz. package of cream cheese, softened 

1 cup grated sharp Cheddar cheese 

1 cup grated Monterey Jack cheese (I  just use another cup of Cheddar)

1/2 cup mayonaisse 

2 to 3 tablespoons mashed pimento 

1 teaspoon grated onion (optional) 

1/2 teaspoon House Seasoning (which is garlic powder and salt so I use 1/4 teaspoon of each.

With an electric mixer, beat cream cheese until fluffy.  Add remaining ingredients and beat until well blended.  Makes about 2 cups.  

Very enjoyable!!!

[OKPrincess]

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@eddyandme wrote:

@Kitlynn, @OKPrincess

Never knew it was so simple!  Thank you so much and could you also give me a rough idea as to whether I can make a batch and freeze it or how long it lasts in the fridge?

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I’m into easy these days. I’ve never tried to freeze it so you may want to half the recipe. Enjoy!!

[Hilery]

I make pimento spread with smoked Gouda (I use small side of box grater), grated Colby Jack, mayo, pimentos, garlic powder, and Mezzetta red pepper relish. It keeps for days in refrigerator. 

[CinNC]

This is the recipe from Harpers Restaurant in Charlotte NC - I've always used either Helman's or Kraft Mayo. 

Ingredients:

* 1 lb. sharp cheddar cheese, freshly grated

* 1/2 c. Duke's mayonnaise

* 9 oz. whole pimentos, drained and chopped

* 2 to 3 tbsp. spicy brown mustard/Gulden's

* 1/4 tsp. garlic powder

* 1/4 tsp. celery salt

* 1/4 tsp. fresh black pepper

* 2 tbsp. red wine vinegar

* 1 tsp. hot sauce

Combine all ingredients.  Chill thoroughly before serving, or microwave in 30 second increments until melted for a hot cheese dip.

[CinNC]

Harpers recipe again - full recipe

Ingredients Qty Ingredient

2 lbs extra sharp cheese

28 ounces pimento

3/4 cups mayonnaise

3 tablespoons Gulden's mustard

2 teaspoons garlic powder

2 teaspoons celery salt

2 teaspoons Ground black pepper

2 tablespoons Red wine vinegar

1. Rough cut cheese into large chunks and grate.

2. Put metal blade in food processor and add cheese, pimento, mayo, mustard, spices and vinegar. Pulse until just blended. Scrape down sides and pulse again to blend. Taste and adjust mayo and add spices to your taste. Refrigerate. Will taste stronger in 24 hours.

[Ttownlady]

Have you  tried to  see David V. recipe it is a baked pimento cheese dip. check it out.

[drizzellla]

I am going to put pimento spread on my grocery list. I saw it the other day when we went grocery shopping and I was so tempted to buy it. I should have.

I also grew up having a jar in the refrigerator. My Mom did not but much processed foods. But pimento spread was the one thing she would buy. 

[eddyandme]

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@golding76 wrote:

Oh, goldenlocks, memories of yesteryear!  Thank you!

My late mother adored Kraft pimento spread, and a jar of it almost always could be found in our refrigerator when I was growing up.

How she loved all sorts of spreads and concocted meats.  She came from Southern European parentage but grew up in Pennsylvania where local markets overflowed with all kinds of deli delights of German origin.  Across the street from her childhood home was one of those huge, city block-size markets where almost anything could be found. 

To tell the truth, I never had her fondness for her favored spreads or something called Lebanon Bologna, etc.  She had her passions, I must say.  

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@golding76, exactly!  That's why I originally bought a jar on Amazonsmile as I remembered a jar always on the fridge door!  Also, whenever we had a company dinner there was always a glass dish of pickles, olives, etc., and, pimento-stuffed celery!  Funny how food products brings back those fond memories!