Prep 15 mins
Cook 0 mins
This is a great cheese ring...Very yummy and easy!
Make and share this Rosalynn Carter's Cheese Ring recipe from Food.com.
- 1 lb sharp cheddar cheese, finely grated
- 1 cup Hellmann's mayonnaise
- 1 cup chopped pecans
- 1⁄2 cup finely chopped onion
- fresh ground pepper
- 1 dash cayenne pepper
- 1 (12 ounce) jar strawberry preserves
- cracker, of your choice (I like whole grain crackers)
- Combine cheese with mayo, chopped nuts and onions.
- Mix in black pepper and cayenne, and blend thoroughly.
- Press into a 3-cup ring mold.
- Refrigerate for at least 2 hours.
- To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.
I bought the cheese already shredded because I was having a party and lots of other cooking. The amount of mayo was fine for my ring mold. It was a hit at the party. I didn't put the onion in but I did add a little extra cayenne. Very good.
The flavors of this were a nice. I used a extra sharp cheddar & liked it with the other flavors and the savory with the sweet jam was a nice contrast. Like another reviewer I found it had too much mayo, but really thought it was because I reduced the recipe to make half. (I made a log rather than a ring). Next time I would add the mayo in smaller amounts instead of all at once. Made for 2008 Election Eats Game. Thank you for sharing the recipe!
Made for the 2008 Election Eats tag in TOTM Forum ~ I toasted the pecans in an iron skillet, then chopped them fine in the food processor before adding them to the shredded cheese ~ I also used the food processor to combine the onion, mayo, 1/4 teaspoon black pepper, and several dashes of cayenne, so that no big bits of onion would be detected. I really believe the mayo should be reduced to 3/4 cup because the mixture was too loose and I had to add four (4) more ounces of shredded extra sharp cheese to make the mixture moldable. Instead of using a ring, I made two (2) cheese logs by rolling them in parchment paper, and served the cheese mixture on Ritz crackers after chilling the logs over night. I wrapped the second log in aluminum foil, then placed it in a zip lock bag to freeze until Thanksgiving.