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Old 12-03-2011, 08:52 PM   #61
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Quote:
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My grandmother... Such good memories.
Kathleen: I grew up with my maternal GM making pimento cheese. She had a hand-crank meat grinder she used for the cheddar cheese, then she'd add the mayonnaise and pimento. We had it on white bread...Yum. She was from the southwestern part of Virginia. So many I mention pimento cheese to say they've never heard of it, or it sounds yucky. So wrong!

My GM also made the best deviled eggs under the sun. A touch of mayo, a little dry mustard, a little white vinegar...salt, and paprika. I'm making myself hungry.
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Old 12-04-2011, 06:25 PM   #62
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This thread made me crave pimento cheese, so I had to make some!
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Old 12-04-2011, 08:19 PM   #63
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This thread made me crave pimento cheese, so I had to make some!
Me too!
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Old 12-11-2011, 01:02 PM   #64
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My Grandma made it with leftover cheeses, pimento, sour cream, minced sweet pickles and mayo.
My Mom made it with velveeta and pimento and diced onion.
I grate various cheeses(mostly cheddar) with jarred pimento, minced dried onion and a bit of jarred diced jalapenoes, minced garlic with a couple of spoons of mayo or sour cream. Mine has to sit a bit to hydrate the onion.
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Old 08-21-2013, 09:34 PM   #65
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Bump! I just made my first batch of pimento cheese and gobbled it up on a slice of white bread. It's divine! I only used sharp cheddar, pimento's and some mayo with just a tsp. of horseradish. I'm totally enjoying this thread and all the different variations you can use. This is totally going to be a refrig staple. Glorious concoction!
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Old 08-21-2013, 10:16 PM   #66
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Glad you like it, mmyap. I just made some yesterday: Extra sharp cheddar and a hefty sprinkle of grated parm. I like it on English muffins.
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Old 08-23-2013, 06:14 AM   #67
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Bump! I just made my first batch of pimento cheese and gobbled it up on a slice of white bread. It's divine! I only used sharp cheddar, pimento's and some mayo with just a tsp. of horseradish. I'm totally enjoying this thread and all the different variations you can use. This is totally going to be a refrig staple. Glorious concoction!
It sounds lovely
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Old 08-23-2013, 11:22 AM   #68
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I'm very skeptical of liking pimento cheese, but curious. Do you think it would work (in a small batch) to pull the pimentos out of olives and use them?
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Old 08-23-2013, 12:22 PM   #69
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The flavor wouldn't be the same, but it would probably be tasty. I'd probably dice the whole olive and just leave the pimento in place.
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Old 08-23-2013, 12:26 PM   #70
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Try this before you spend the money to make a batch.

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