Stephen Guthrie grew up in Pennsylvania and fondly remembers his mother’s pimento cheese. Retired from the military, he and his wife, Song, moved to North Carolina to be near his son and his family. Stephen uses this recipe as an appetizer but since it’s easy to make, lasts for days it also makes some terrific sandwiches for picnics or lunch boxes.
2 sliced pimentos (4-ounces) 1 pound mild cheddar cheese, cubed 1 (8-ounce) block Monterey Jack cheese, cubed 12-ounces Bread and Butter chip pickles Mayonnaise to your preferred spreading texture Salt & pepper Cube the cheese and mix in a grinder with pimentos and pickles I use half of a 24-ounce jar of pickles.(If you like spiciness substitute Zesty Bread and Butter pickles from Vlasic) Mix lightly with a fork. Then add two tablespoons of pickle juice and enough mayonnaise to make it the way you like it to spread. Add salt and pepper to taste. NOTE: I enjoy adding 1 packet of Sweet n Low after mixing for a mellowing of flavor.
Find more delicious foods in the July-August magazine.
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