LEDGER MEYLAND'S SPICY PIMENTO CHEESE
"This spicy, full-bodied pimento cheese is great on crackers, toast, soft bread, biscuits and chips. With practice, you'll be able to personalize this recipe."
1 pound white sharp cheddar cheese, grated
1 (4 ounce) jar chopped pimentos
2 to 3 tablespoons real mayonnaise
1/2 teaspoon salt (or to taste)
1/4 teaspoon coarsely ground black pepper
A few shakes cayenne pepper (or to taste)
A few shakes of Lea & Perrin Worcestershire sauce (again, to taste - a little goes a long way, and if too much is added it will overpower the other ingredients)
OPTIONAL INGREDIENTS:
Half a Vidalia onion, chopped fine
3 to 4 tablespoons real bacon bits
Place the grated cheese in a mixing bowl. Add mayo, salt, pimento, pepper, Worcestershire sauce, cayenne and optional ingredients if you so choose. Use mixer on to blend. Mix for about two minutes.
If mixture is too dry, add a touch more mayo and taste. Adjust cayenne (if more is needed) and Worcestershire sauce a few drops at a time. Avoid too much mayo as it will dull the taste. Chill. It usually takes several hours for full taste to emerge.
Source: The News & Record (Piedmont Triad, NC), September 9, 1998 |