Stir together all ingredients in a large bowl and enjoy. This is a great pimiento cheese recipe.
Grind or mash Velveeta and pimiento.
Add other ingredients and mix well.
Serve with crackers or as my family does-- spread on bread as a sandwich.
oisture on top of the spread, this is normal. Just re
Drain salmon, reserving 2 teaspoons liquid.
Flake.
Combine reserved liquid with salmon, cream cheese, onion and liquid smoke. Blend thoroughly.
Refrigerate several hours.
Form mixture into a log 6 to 8-inches long.
(Optional:
Sprinkle with parsley and form pimiento into small bow for garnish.)
Serve with crackers. Makes 1 1/2 cups.
I usually double recipe.
Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan for 8-10 minutes or until they are fragrant. Cool 5 minutes; finely chop pecans.
Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans.
Garnish, if desired, with sliced pimiento-stuffed olives.
Soften cream cheese in bowl with fork. Add cheddar, mayonnaise and mustard and blend well.
Add pimiento, onion, thyme and parsley, if desired, and mix thoroughly.
Cover and let mixture stand for at least 30 minutes before serving.
n the onion, pimiento and parsley.
Spread one side of each
Cream grated cheese and pimiento.
Add enough mayonnaise to make mixture spread easily.
Season with salt, red pepper or chili powder, or Worcestershire sauce may be added for a more zippy spread.
Spread evenly on slices of bread.
Heat and stir cheese and milk until blended; add vinegar, sugar, pimiento and egg.
Cook until slightly thick, about 15 to 20 minutes, continuously stirring.
Remove from heat and add mayonnaise.
This recipe makes about 1-quart and will keep indefinitely in covered jar in refrigerator.
Combine the cheese and pimiento and mix well.
Add mayonnaise and mix.
This will make enough spread for 10 regular size sandwiches.
I usually cut the edges off the bread slices before adding the spread.
Each sandwich is then cut into
4 portions making 40 tea sandwiches.
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, pimento, dry mustard and Worcestershire into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined.
Season to taste with salt and pepper.
Use on grilled cheese sandwiches, as a cracker spread, or alongside Fried Green Tomatoes.
Mix cheese and the 2 jars of pimiento together using enough mayonnaise to make spreading consistency. Add Tabasco
sauce to taste.
Spread on bread and cut as desired.
Drain pimiento, reserving liquid.
Combine cream cheese with pimiento.
(I prefer to use a table fork for this.) Add drops of pimiento liquid as needed to bring cheese to spreading consistency.
Add Tabasco and salt, blending thoroughly.
Add small bits of pimiento cheese to soft Cheddar cheese.
Mix well.
Keep adding more pimiento bits until mixture is pleasing to the taste.
Spread on rye or any other choice of bread.
Add crisp bacon, if desired.
Grill in lightly greased frypan or sandwich grill.
Combine all ingredients except catsup and noodles.
Shape into loaf.
Place in baking pan and spread top with catsup.
Bake for 1 hour at 350\u00b0.
To serve, place loaf on platter; garnish with pimiento.
Mix the sugar, flour, salt and mustard.
Combine with the evaporated milk and well beaten egg yolks.
Add cheese which has been grated.
Cook mixture in top of double boiler over boiling water until thickened and cheese melts.
Stir constantly while cooking, then removing from stove and add margarine, chopped pimiento and vinegar.
May be kept 2 or 3 weeks in the refrigerator.
Cook squash, onions and carrots in salted water until tender; drain.
Add soup, sour cream, pimiento and pepper.
Melt butter; blend with dry stuffing mix.
Grease 8 1/2 x 12 1/2-inch dish or three 8-inch pans; spread a layer of dressing mix in pan.
Pour in squash mixture; cover with remaining dressing mixture.
Bake at 375\u00b0 for 45 minutes.
ith a copy of this recipe: http://www.guardian.co.uk
or your recipes.
This recipe can be doubled.
Cook noodles according to package directions.
Drain and set aside.
Meanwhile in saucepan cook celery and onion in butter until tender, but not brown.
Stir in flour.
Stir in soup. Gradually stir in milk.
Cook and stir until mixture is thickened and bubbly.
Carefully stir in tuna, pimiento and the noodles. Turn tuna mixture into 3 1/2-quart casserole.
Sprinkle Parmesan cheese over top of mixture.
Bake uncovered in 375\u00b0 oven for 20 to 25 minutes.