Recipe by *sweetomato*
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.
Top Review by Sydney Mike
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]
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup sugar
- 1⁄2 cup vinegar
- 1⁄2 teaspoon salt
- 1⁄8 cup flour
- 1 dash pepper
- 12 ounces sharp cheddar cheese
- 1 (4 ounce) jar pimientos (pimentos)
Directions See How It's Made
- 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.