Blend lemon juice into milk [or use buttermilk if you have that on hand].
Mix mayo and sour cream and then add milk.
Add finely minced garlic to taste [you can also leave this out].
Add a splash of Worcestershire, or more to taste.
Add all the cheese you want, to taste [i always heaped in a lot of the best imported cheese i could find].
Refrigerate.
This will keep in the refrigerator for a month, but it probably won't last that long.
side.
Now time for the cheese sauce! Add 4 tbsp butter
grees F.
To prepare Pimento Cheese, in a medium mixing bowl
MAKE PIMENTO CHEESE:.
In a medium mixing
Puree till smooth in processor the mayo, cream cheese, garlic, parsley and sauces.
Turn into bowl.
now, in food processor, process just till coursely chopped, 1 cup pecans; add pecans and pimentos, with juice, to mayo mixture.
Now grate cheese in food processor Put into bowl with remaining ingredients.
Stir well to combine.
Let stand, refrigerated, at least 1 hour.
Even better the next day.
Grate cheese into a medium sized bowl.<
Pimento Cheese: Combine all ingredients but salt and pepper. Once combined, season with salt and pepper.
Sliders: Preheat the oven to 350 degrees F.
In cast iron skillet or heavy-bottomed pan, melt butter and toast slider rolls until golden brown.
Place spoonful of Pimento cheese on bottom half of each bun.
Top with bacon and eggs and top of bun, place back in pan, and put in oven briefly to warm cheese.
br>Process the cream cheese, mayonnaise, Cheddar and seasonings for the pimento cheese.
Add
Spread peanut butter into one half of the hollow in each celery stalk. Spread pimento cheese spread into the other half. Refrigerate until chilled, at least 20 minutes.
Cut eggs lengthwise,remove yolks and place in a small bowl.
Combine pimento cheese,sugar,salt, and pepper with the yolks and mix well.
If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached.
If desired top with paprika and chopped green onions.
Chill for at least two hours.
Place pimento cheese, cottage cheese, and sweet pickle relish in a blender and blend until smooth. Keep cheese in a closed plastic container until ready to use.
Mix ingredients to a medium container of Mrs. Stratton's pimento cheese spread.
Mix well and refrigerate to blend flavors.
Stir lemon gelatin and boiling water in a bowl until gelatin has dissolved; set aside to cool.
Stir crushed pineapple with juice and sugar together in a small saucepan over medium heat until sugar has dissolved and mixture comes to a simmer. Set pineapple mixture aside to cool.
Transfer cooled gelatin and pineapple mixture to a serving dish or mold; stir pimento cheese into mix until completely combined. Gently fold whipped topping into gelatin mixture. Refrigerate overnight.
Combine pimento cheese with cream cheese.
Let stand at room temperature until soft.
Add this to Cool Whip.
Add pineapple chunks, mandarin oranges, marshmallows and walnuts.
Let stand in refrigerator several hours or overnight.
Mix
Jell-O,
salt,
hot water, mayonnaise, cold water, vinegar
and pimento cheese, beating well.
Cool.
Add celery, onion and
green
pepper.
To make a nice luncheon dish, add 1 can shrimp.
Brown the ground round or ground sirloin. Drain any fat.
Mix browned beef, salsa, pimento cheese recipe and set aside.
Preheat oven to 350 degrees F.
Stir together refried beans and milk in a microwavable dish and heat for 2 minutes. Stir well.
In a lightly greased 11x7 baking dish (he thinks that's the right size dish), layer beef mix and refried beans. Top with shredded MJ Cheese.
Bake at 350 degrees for 25-30 minutes or until bubbly.
Get outta the way or you'll be trampled by the chip bearing dip fiends!
br>Scrape the sharp cheddar, mayonnaise and pimento mixture into
Mix all ingredients very well. Note: For the best flavor, grate the cheddar just before you make the recipe. Store pimento cheese in an airtight container in the refrigerator.
To make this into a hot dip, simply heat in a crock pot until bubbly.
Add block of SOFTENED cream cheese, 1 TB of mayo and