My father in law, Eugene Williams, loved pimiento cheese, but Mrs. Williams never made it. She frequently bought the already made kind at the commissary, but that was made with wimpy cheese and could not put a patch on Mother’s homemade. Mother used what Daddy called rat trap cheese. It was cut off a big wheel at Bradley’s store and was as sharp as any cheese I have had since.
The first year(s) Del and I were married the budget was tight, so when Mr. Williams’ birthday came around, I made a big batch of pimiento cheese, put a bow on the container and called it a present. He was so taken with it that he had me show him how to make it and made it every week of his life from then until he became too feeble. It is called Daddy’s pimiento cheese out in Colorado because he used to make it out there when he went to visit daughter Dianne. So far as I remember it was just about the only thing he cooked.
Del likes toasted pimiento cheese sandwiches. I prefer to spread it on Premium saltine crackers, but the cheese has to be on the unsalted side so the salty side touches my tongue when I eat it. That’s just one of my little food peculiarities, but I’m sure you’ll be won over if you try it. It’s also good stuffed into celery sticks
Recipe:
10 oz. cheddar, extra sharp is my choice, but use your favorite strength
4 oz. jar of diced or chopped pimientos
6 T mayonnaise, light’s fine
½ tsp. yellow mustard
Grate the cheese by hand or in food processor. You can use the kind that comes shredded, but it doesn’t mush together with the other ingredients as well. Drain the pimientos and add them, the mayonnaise and the mustard to the cheese. Mix well and refrigerate. It keeps several days
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