Odie's Pimento Cheese Spread

"When I was growing up, we used to visit my Grandparents, Odie and Grandpa, every summer in Bristol, VA. She made this wonderful pimento cheese spread. In those days before food processors, she used a meat grinder. Which is how I'm posting this recipe. I process this the same way using my Kitchenaid w/ attachments or sometimes I just give the cheese and pimentos a few zaps in the processor. This makes lovely tea sandwiches using whole wheat or white bread with the crusts removed and cut in quarters. This also freezes well."
 
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photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
9
Yields:
3 cups
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ingredients

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directions

  • Chop 1 pound sharp cheddar cheese in very small pieces.
  • Add 1 (4 ounce) jar of pimentos.
  • Chop all in meat grinder.
  • Pour dressing over cheese, mix well, and refrigerate for a few hours.
  • To make dressing:

  • Lightly beat the egg.
  • Mix egg, milk, sugar, vinegar, salt, flour, and pepper in a saucepan.
  • Cook on low, stirring with a whisk until well blended and thickened.
  • Note that the online editor insists on spelling it pimientos in the ingredient list which is why I typed "pimentos" in parenthesis above.

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Reviews

  1. One of the few kitchen items I've been able to get along without for decades is a meat grinder, & I really didn't need one here, what with a sharp knife & an antique potato masher! This VERY TASTY SPREAD was easy to make & is great on sliced bread (especially whole or winter wheat) even if the crust isn't cut off! Me, I like the crust & really love the heel of the loaf! Anyway, YOUR SPREAD IS GREAT, so I'm keeping the recipe around! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
     
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RECIPE SUBMITTED BY

I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios. We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen! I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage. FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well. <a href="http://www.tinycounter.com" target="_blank" title="free hit counter"><img border="0" alt="free hit counter" src="http://mycounter.tinycounter.com/index.php?user=redsandal"></a>
 
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