I wonder if this recipe is as good as the pimiento cheese sandwiches we had when we were kids. This reminded me of all kinds of afternoon snacks we would eat - from banana cue to avocado ice candy to palitao and other native meriendas - all freshly made.
makes about 2 cups
10 ounces extra sharp cheddar cheese, grated
1/2 cup good quality mayonnaise, preferably homemade
1 small jar chopped pimiento peppers (about 4 ounces)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
2 dashes Worcestershire sauce
1/4 teaspoon horseradish sauce (optional)
Chunky style, for spooning atop crackers, or digging into with a fork
Stir all ingredients together in a bowl, mashing with a fork. Refrigerate for at least one hour and preferably overnight.
Smooth style especially good for fancy piping and dipping
Increase mayonnaise to 3/4 of a cup. Combine all ingredients in a food processor,
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