Recipes

[treadle]

Does anyone have the pimiento cheese spread recipe that Laura Weathers from Kitchen aid was showing?

[CountryMusicGal]

I was wondering the same thing.  It looked very good, spread on toasted bread.

[ChiliPepper]

Pimento Cheese Spread

INGREDIENTS:

6 ounces cream cheese

1⁄2 cup Vermont extra sharp white cheddar cheese - grated

3⁄4 cup sharp cheddar cheese - grated

1 cup Monterrey jack cheese - grated

1⁄2 cup mayonnaise

1 teaspoon red wine vinegar

4 ounces pimientos - chopped

1⁄2 teaspoon onion powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon paprika

1 dash hot sauce or to taste

Fresh ground black pepper to taste

DIRECTIONS:

Using a hand held mixer, beat cream cheese until soft. Add the remaining ingredients & beat until creamy & combined.

Cover & refrigerate for about an hour.

Yield: 3-1/2 cups

[ChiliPepper]

This isn't Laura's recipe but I have made it before & it is very good.

Sorry, I don't know where I got the recipe.

[justathought]

I don't have the recipe but I do remember my mother buying it in little glass jars from Kraft, the jars were small drinking glasses. 

There were other flavors also, pineapple, sharp,maybe bacon. It has been a long time since I saw them.

[novamc1]

I have one of those "little glass jars" of Kraft pimiento spread (and one jar of Kraft Old English spread) in my fridge right now.  Love the stuff.  It's sold in the dairy section of one local grocery, but has gotten harder to find.  I hardly eat any at one time, and it keeps well for a long time, so it's nice for me to have around when I just want to spread it on a cracker or two.

Grocery stores (including Costco) also sell larger containers of a more authentically southern-style pimiento spread.  One recipe for this type of spread is:

PIMIENTO CHEESE SPREAD (Crostini, optional)

8 ounces sharp cheddar, shredded

4 ounces cream cheese

1/4 cup mayonnaise

1 small jar pimientos, drained and chopped

2 scallions, trimmed and sliced

1 teaspoon garlic powder

pinch of cayenne pepper

In a bowl, combine cheddar, cream cheese and mayo.

Beat with hand mixer on medium speed until blended and fairly smooth.

Stir in remaining ingredients, cover and refrigerate at least 1 hour or overnight.

To serve on something other than crackers or stuffed in celery:

Heat broiler to high.

Place 1/4-inch baguette slices on 2 small baking sheets.

Brush both sides with oil.

Toast under broiler, 4 inches from heat for two minutes.

Flip over and broil another 1 to 2 minutes,

Spread 1 heaping tablespoon of cheese spread on each toast.

[Nomore]

---

@novamc1 wrote:

I have one of those "little glass jars" of Kraft pimiento spread (and one jar of Kraft Old English spread) in my fridge right now.  Love the stuff.  It's sold in the dairy section of one local grocery, but has gotten harder to find.  I hardly eat any at one time, and it keeps well for a long time, so it's nice for me to have around when I just want to spread it on a cracker or two.

Grocery stores (including Costco) also sell larger containers of a more authentically southern-style pimiento spread.  One recipe for this type of spread is:

PIMIENTO CHEESE SPREAD (Crostini, optional)

8 ounces sharp cheddar, shredded

4 ounces cream cheese

1/4 cup mayonnaise

1 small jar pimientos, drained and chopped

2 scallions, trimmed and sliced

1 teaspoon garlic powder

pinch of cayenne pepper

In a bowl, combine cheddar, cream cheese and mayo.

Beat with hand mixer on medium speed until blended and fairly smooth.

Stir in remaining ingredients, cover and refrigerate at least 1 hour or overnight.

To serve on something other than crackers or stuffed in celery:

Heat broiler to high.

Place 1/4-inch baguette slices on 2 small baking sheets.

Brush both sides with oil.

Toast under broiler, 4 inches from heat for two minutes.

Flip over and broil another 1 to 2 minutes,

Spread 1 heaping tablespoon of cheese spread on each toast.

---

This is similar to a pimiento cheese recipe I have, but it have not been able to find mine (I organized my written recipes two months ago and I am trying to remember the way I decided to file it, ugh).  

I like using the Old English in the jar mixed into mashed potatoes for a cheesy version. I haven't done that in a long time because it is hard to find around here.

[sfnative]

The only thing I know about this spread is that my Dad used to bring it home from one of our markets.  It came in a little pressed glass jar with a flower design.  After the cheese spread was gone, you washed the little jar and used it as a small juice glass.