Wednesday, June 11, 2008

Pimiento Cheese Spread

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

2 7oz jars canned, sliced pimientos, drained
3 10oz bricks sharp cheddar cheese, finely grated
1 C mayonnaise

Place the pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is at room temperature. Trim the bread crusts and cut the sandwiches into triangles.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

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