Christine,

Is the one you posted before that you were referring to?

* Exported from MasterCook *

Pimiento Cheese

Recipe By :James Villas
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound extra sharp cheddar cheese -- grated
1 4 ounce jar pimientos -- drained and finely chopped
1/2 cup green olives (optional) -- finely chopped
1/2 cup mayonnaise -- homemade or Hellmans
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
black pepper to taste
Tabasco sauce to taste

Add pimentos to grated cheese in mixing bowl, and optional olives. Mix
well. Add the mayonnaise, lemon juice,Worcestershire sauce, pepper
and Tabasco Sauce. Using a fork, stir and mash the mixture til blended
and almost a chunky paste. Scrape the mixture into a crock and serve
with crackers as a canape. Keeps up to a week in the fridge.

Source:
"My Mother's Southern Kitchen, by James Villas

NOTES : I don't add the olives to this spread, but I imagine they
would be good. Also, I vacillate between grating the cheddar
coarsely or finely.


Christine

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
Winning isn't everything - but losing SUCKS!
************************************************** **********************

On Thu, 27 Nov 2008 23:16:24 GMT, Wayne Boatwright
> wrote:

>Christine,
>
>Is the one you posted before that you were referring to?
>
>* Exported from MasterCook *
>
> Pimiento Cheese
>
>Recipe By :James Villas
>Serving Size : 10 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/2 pound extra sharp cheddar cheese -- grated
> 1 4 ounce jar pimientos -- drained and finely chopped
> 1/2 cup green olives (optional) -- finely chopped
> 1/2 cup mayonnaise -- homemade or Hellmans
> 1 tablespoon fresh lemon juice
> 1 teaspoon Worcestershire sauce
> black pepper to taste
> Tabasco sauce to taste
>
>Add pimentos to grated cheese in mixing bowl, and optional olives. Mix
>well. Add the mayonnaise, lemon juice,Worcestershire sauce, pepper
>and Tabasco Sauce. Using a fork, stir and mash the mixture til blended
>and almost a chunky paste. Scrape the mixture into a crock and serve
>with crackers as a canape. Keeps up to a week in the fridge.
>
>Source:
> "My Mother's Southern Kitchen, by James Villas
>
>NOTES : I don't add the olives to this spread, but I imagine they
>would be good. Also, I vacillate between grating the cheddar
>coarsely or finely.
>
>
>Christine

Yes, it is.

A new note to it. I grate the cheese finely now, after reading several
articles about it.

Christine

On Thu 27 Nov 2008 04:22:45p, Christine Dabney told us...

> On Thu, 27 Nov 2008 23:16:24 GMT, Wayne Boatwright
> > wrote:
>
>>Christine,
>>
>>Is the one you posted before that you were referring to?
>>
>>* Exported from MasterCook *
>>
>> Pimiento Cheese
>>
>>Recipe By :James Villas
>>Serving Size : 10 Preparation Time :0:00
>>Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------ --------------------------------
>> 1/2 pound extra sharp cheddar cheese -- grated
>> 1 4 ounce jar pimientos -- drained and finely chopped
>> 1/2 cup green olives (optional) -- finely chopped
>> 1/2 cup mayonnaise -- homemade or Hellmans
>> 1 tablespoon fresh lemon juice
>> 1 teaspoon Worcestershire sauce
>> black pepper to taste
>> Tabasco sauce to taste
>>
>>Add pimentos to grated cheese in mixing bowl, and optional olives. Mix
>>well. Add the mayonnaise, lemon juice,Worcestershire sauce, pepper
>>and Tabasco Sauce. Using a fork, stir and mash the mixture til blended
>>and almost a chunky paste. Scrape the mixture into a crock and serve
>>with crackers as a canape. Keeps up to a week in the fridge.
>>
>>Source:
>> "My Mother's Southern Kitchen, by James Villas
>>
>>NOTES : I don't add the olives to this spread, but I imagine they
>>would be good. Also, I vacillate between grating the cheddar
>>coarsely or finely.
>>
>>
>>Christine
>
> Yes, it is.
>
> A new note to it. I grate the cheese finely now, after reading several
> articles about it.
>
> Christine
>

Actually, I like it shredded rather than grated because I like the added
texture, but I will add the note.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
It was a dark and stormy tagline.
************************************************** **********************

On Thu, 27 Nov 2008 23:16:24 GMT, Wayne Boatwright
> wrote:

>Christine,
>
>Is the one you posted before that you were referring to?
>
>* Exported from MasterCook *
>
> Pimiento Cheese

<snip>

Thanks for posting this Wayne. I also saved the one you posted called
"Sissie's." I made that a few years ago when you posted it but forgot
all about it. It was very good.

Lou

On Sun, 30 Nov 2008 10:09:05 -0600, Lou Decruss >
wrote:

>> Pimiento Cheese

Who needs a recipe for Pimento cheese?

On Sun 30 Nov 2008 09:09:05a, Lou Decruss told us...

> On Thu, 27 Nov 2008 23:16:24 GMT, Wayne Boatwright
> > wrote:
>
>>Christine,
>>
>>Is the one you posted before that you were referring to?
>>
>>* Exported from MasterCook *
>>
>> Pimiento Cheese
>
> <snip>
>
> Thanks for posting this Wayne. I also saved the one you posted called
> "Sissie's." I made that a few years ago when you posted it but forgot
> all about it. It was very good.
>
> Lou

Thanks, Lou! Glad you enjoyed it. These are both good recipes, each a bit
different. I make both from time to time.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/30(XXX)/08(MMVIII)
************************************************** **********************
Today is: Feast of St. Andrew, First Sunday of Advent
Countdown till Christmas Day
3wks 3dys 7hrs 37mins
************************************************** **********************
Eggs on top, canned goods on the bottom...
************************************************** **********************

On Sun, 30 Nov 2008 23:24:37 GMT, Wayne Boatwright
> wrote:

>On Sun 30 Nov 2008 09:09:05a, Lou Decruss told us...
>
>> On Thu, 27 Nov 2008 23:16:24 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Christine,
>>>
>>>Is the one you posted before that you were referring to?
>>>
>>>* Exported from MasterCook *
>>>
>>> Pimiento Cheese
>>
>> <snip>
>>
>> Thanks for posting this Wayne. I also saved the one you posted called
>> "Sissie's." I made that a few years ago when you posted it but forgot
>> all about it. It was very good.
>>
>> Lou
>
>Thanks, Lou! Glad you enjoyed it. These are both good recipes, each a bit
>different. I make both from time to time.

Sorry I didn't thank you years ago but I was just lurking back then. I
think I want to try the one with olives. It sounds very good.

Lou

On Tue 02 Dec 2008 10:15:50a, Lou Decruss told us...

> On Sun, 30 Nov 2008 23:24:37 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 30 Nov 2008 09:09:05a, Lou Decruss told us...
>>
>>> On Thu, 27 Nov 2008 23:16:24 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>Christine,
>>>>
>>>>Is the one you posted before that you were referring to?
>>>>
>>>>* Exported from MasterCook *
>>>>
>>>> Pimiento Cheese
>>>
>>> <snip>
>>>
>>> Thanks for posting this Wayne. I also saved the one you posted called
>>> "Sissie's." I made that a few years ago when you posted it but forgot
>>> all about it. It was very good.
>>>
>>> Lou
>>
>>Thanks, Lou! Glad you enjoyed it. These are both good recipes, each a
>>bit different. I make both from time to time.
>
> Sorry I didn't thank you years ago but I was just lurking back then. I
> think I want to try the one with olives. It sounds very good.
>
> Lou
>

No problem, Lou. You’re welcome. I have made Christine’s and it’s
delicious. I have also added olives like that to the “Sissie’s” recipe.
Also good.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/02(II)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
3wks 1dys 8hrs 51mins
************************************************** **********************
'Tolerance is the virtue of the man without convictions' - Chesterton
************************************************** **********************

On Tue, 02 Dec 2008 22:10:54 GMT, Wayne Boatwright
> wrote:

>On Tue 02 Dec 2008 10:15:50a, Lou Decruss told us...

>>>> Thanks for posting this Wayne. I also saved the one you posted called
>>>> "Sissie's." I made that a few years ago when you posted it but forgot
>>>> all about it. It was very good.
>>>>
>>>> Lou
>>>
>>>Thanks, Lou! Glad you enjoyed it. These are both good recipes, each a
>>>bit different. I make both from time to time.
>>
>> Sorry I didn't thank you years ago but I was just lurking back then. I
>> think I want to try the one with olives. It sounds very good.
>>
>> Lou
>>
>
>No problem, Lou. You’re welcome. I have made Christine’s and it’s
>delicious. I have also added olives like that to the “Sissie’s” recipe.
>Also good.

Adding olives to sissie's recipe was a thought I had. Maybe I'll try
it with pimiento stuffed olives. It seems there's always a bunch on
pimiento's in the bottom of the last jar and I'll add those too.

Thanks again,

Lou

On Wed 03 Dec 2008 09:50:55a, Lou Decruss told us...

> On Tue, 02 Dec 2008 22:10:54 GMT, Wayne Boatwright
> > wrote:
>
>>On Tue 02 Dec 2008 10:15:50a, Lou Decruss told us...
>
>>>>> Thanks for posting this Wayne. I also saved the one you posted
called
>>>>> "Sissie's." I made that a few years ago when you posted it but
forgot
>>>>> all about it. It was very good.
>>>>>
>>>>> Lou
>>>>
>>>>Thanks, Lou! Glad you enjoyed it. These are both good recipes, each a
>>>>bit different. I make both from time to time.
>>>
>>> Sorry I didn't thank you years ago but I was just lurking back then. I
>>> think I want to try the one with olives. It sounds very good.
>>>
>>> Lou
>>>
>>
>>No problem, Lou. You’re welcome. I have made Christine’s and it’s
>>delicious. I have also added olives like that to the “Sissie’s” recipe.
>>Also good.
>
> Adding olives to sissie's recipe was a thought I had. Maybe I'll try
> it with pimiento stuffed olives. It seems there's always a bunch on
> pimiento's in the bottom of the last jar and I'll add those too.
>
> Thanks again,
>
> Lou
>
>

No problem. Enjoy!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 5hrs 38mins
************************************************** **********************
The rarity of genuine feeling in human society sometimes makes me
stop in the street to watch a dog gnawing a bone.
************************************************** **********************