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    Rachel's "Paminna" Cheese

    Source of Recipe

    my friend Rachel on her blog,

    Recipe Introduction

    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.

    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.




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