Goomba wrote:
> It is NOT (repeat: NOT) traditionally made with American cheese
> (whatever that stuff is..I've never really figured it out and never
> buy it)
> In *my* world it is made with cheddar, although it doesn't have to be
> fancy cheddar. It can be a very simple cheese spread filling for
> sandwiches or celery. I just attended a ladies tea reception after a
> meeting recently and the hostess said her pimento cheese was simply
> shredded cheese, Hellmann's mayo, pimentos and a bit of cayenne.
> Simplicity to the extreme yet delicious all the same.
> A local butcher makes some for sale and adds bacon which isn't common
> but I'll try it sometime.
> This next week in Augusta, Georgia, enormous quantities of pimento
> cheese will be consumed as the world descends on the Augusta National
> Golf Club for a little tournament. The hosts are known for their
> pimento cheese sandwiches and I always make it a point to get one or
> two. It is a wonderful thing to enjoy with a beer.

Pimento cheese on crackers, stuffed into celery or just dipped with
Frito's tastes pretty yummy. It is simple to make; shredded sharp
cheddar, a jar of chopped pimentos and enough mayo until you reach the
right consistency. Chill in the fridge for a few hours, but overnight
is better. You do not taste the pimentos until the flavors have blended.


Becca