Pimiento Cheese
Editor's note: The recipe and introductory text below are from The Joy of Cooking, 75th Anniversary Edition: 4500 Recipes for the Way We Cook Now by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.
This rich, spicy cheese spread appeared in some fashion in JOY from 1931 until the 1960s. The 1936 edition declared it "a grand cheese spread for hot or cold sandwiches."
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
American
Condiment/Spread
Mixer
Cheese
No-Cook
Cocktail Party
Vegetarian
Mayonnaise
Cheddar
Shower
Party
- 1 tablespoon lemon juice
- 1 cup mayonnaise
- 1/2 teaspoon worcestershire sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon ground red pepper
- 1 garlic clove, minced
- one 4-ounce jar chopped pimientos, drained
- 2 cups grated cheddar (8 ounces)
- 2 cups grated colby (8 ounces)
Preparation Combine pimientos, mayonnaise, garlic, lemon juice, dry mustard, Worcestershire sauce, and red pepper in a medium bowl. Beat with a wooden spoon or an electric mixer at medium speed until blended. Add grated cheese and beat until the consistency of cottage cheese. Reprinted with permission from Joy of cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker., (C) 2006 Simon & Schuster Inc.,
