Rachel's "Paminna" Cheese
Source of Recipe
my friend Rachel on her blog, http://lawntea.blogspot.com/
Another fabulous version of pimento cheese. I liked this one a lot. It's somewhere in between the thicker Grandma Jean version and the thinner Aunt San version. Rachel made this for us when we visited them in April 2009. It is wonderful - creamy, piquant, sharp.
List of Ingredients
2 c. pack of Kraft sharp, finely grated
One jar chopped pimento
Squirt of French's yellow mustard
A couple of shakes of Lea and Perrins
Big spoonful of Durkee's Sauce
A few big spoonsful of good mayonnaise
Several grinds of the pepper mill
Mix thoroughly in a large bowl and taste. Adjust ingredients to your taste.
IN RACHEL'S WORDS:
A Two-Cup pack of Kraft SHARP, finely grated
One jar of pimiento, buy chopped or whole---cut them as you see fit
Squirt of French's Yellow
Coupla glugs of Lea & Perrins
Big spoondig out of the cute little Durkee's Sauce jar
Good-sized clop of Mayo---Duke's or Blue Plate for the REAL experience, but Kraft's OK
Several good grinds of the Pepper Mill
Stir it all up in a medium-sized bowl, and taste a teensy bite. Adjust any and all quantities to suit yourself. A lot of L&P will make it kinda tan, but still delicious. This fits perfectly into one of the flat Glad-Boxes, and seems to benefit from the close confinement, sorta all soaking up everything else's good natures and making the whole thing WAY good. Like a close-knit Sunday School Class or maybe Group Therapy.
For the authentic experience, serve it with Premium saltines, or Ritz crackers.
Makes a KILLER grilled cheese, especially on Sourdough or rye. It's also SPLENDIFEROUS on those asparagus roll-up things that were so popular about twenty years ago. And spooned over a fresh-off-the-grill sirloin burger, enclosed inside a buttered-skillet-sizzled bun---the Bleu Cheese proponents have no idea.