Creative Ideas for Pimento Cheese

From the Bourbon and Boots website, here's the link, so cool stuff.

http://www.bourbonandboots.com/hold-the-crackers-creative-ideas-for-pimento-cheese/

Lots of good ideas IF you like pimento cheese....

I'm actually a bit worried they won't issue me my "Old Southern Woman" membership card when I get back to the villa since I don't eat cheese, including pimento cheese.....

bethk wrote:Lots of good ideas IF you like pimento cheese....

I'm actually a bit worried they won't issue me my "Old Southern Woman" membership card when I get back to the villa since I don't eat cheese, including pimento cheese.....

You'll just have to have a small tub of it in the fridge in case someone comes a calling to welcome you to the neighborhood. No self-respecting Southern Woman would evah be without pimantah cheese. LOL I love the stuff.

Well, I usually have a brick of cheddar cheese for Dane....and I know I have a jar of pimentos...how about I store them both next to my jar of Hellman's. will that do?

 

bethk wrote:Well, I usually have a brick of cheddar cheese for Dane....and I know I have a jar of pimentos...how about I store them both next to my jar of Hellman's.  will that do?

 

Don't forget the Tabasco!!!  My recipe is simple -- sharp cheddar, pimentos, Hellman's (maybe 1/4 cup at most), and Tabasco.  That's the standard in the South but some get more creative adding grated onion, garlic powder etc.  I did have a recipe that I used to make for our Care Group from church (in home gathering Sunday evenings) that I added a tub of green onion and chive soft cream cheese to my basic pimento cheese spread and it was pretty yummy BUT IT WASN'T PIMENTO CHEESE!!!  Do you eat cream cheese?  If so you can do Jezebel Sauce which is another standard that can be pre-made and lasts forever in the fridge. Oh, and don't forget your Sweet Tea, the house wine of the South.

JEZEBEL SAUCE

•1 jar (16 to 18 oz) pineapple preserves
•1 jar (16 to 18 oz) apple jelly
•1/2 cup horseradish, from a refrigerated jar
•3 tablespoons dry mustard
•2 teaspoons coarsely ground black pepper

Combine all ingredients. Cover and chill.
Makes 4 cups.

I have found pineapple preserves in 10 oz. jars ONLY, so I use 10 oz. of each and cut the remaining ingredients by about half or so.  Pour this mix over a block of cream cheese and serve with crackers or cocktail bread.  It is also good as a ham glaze or on chicken or ham sammies.  If you can't find the pineapple preserves, sub apricot instead.  This stuff is amazing. I use either Splenda or Ideal sweetner to make my Sweet Tea.

Pete's Jezebel is NOW a standard I have in my refrigerator. Funny how you can only find pineapple preserves at Winn Dixie or Publix....never at Kroger or Meijers!

And I'll have to fake it with the sweet tea. Maybe they'll believe me that I'm cutting back on my sugar intake.....

LOL

bethk wrote:Pete's Jezebel is NOW a standard I have in my refrigerator.  Funny how you can only find pineapple preserves at Winn Dixie or Publix....never at Kroger or Meijers!

And I'll have to fake it with the sweet tea.  Maybe they'll believe me that I'm cutting back on my sugar intake.....

LOL

I just saw a few weeks ago at Wal-Mart and was happy as I haven't been able to find it for a long time. I just ran across a recipe to make Pineapple Jam and thought I might give it a try. I love making jam.

I made it to take to an Easter dinner with ham and one lady asked if she could have the leftover Jezebel to take home....everyone loved it. I so wish I could tell Pete how his recipes have lived on and thank him for sharing for so many years. What a great guy.

bethk wrote:I made it to take to an Easter dinner with ham and one lady asked if she could have the leftover Jezebel to take home....everyone loved it.  I so wish I could tell Pete how his recipes have lived on and thank him for sharing for so  many years.  What a great guy.

Do you think he has passed? I know he wasn't doing well a long time ago, so it wouldn't surprise me.

Pimento cheese. My mother used to make it all of the time. She was from Texas. We were grossed out at how it it looked when we were kids and wouldn't touch it with a ten-foot pole. I finally had a taste of the stuff when I was in my 30's. It was wonderful! It is funny how your tastes change as you mature.

thesweetestpea wrote:

 

JEZEBEL SAUCE

•1 jar (16 to 18 oz) pineapple preserves
•1 jar (16 to 18 oz) apple jelly
•1/2 cup horseradish, from a refrigerated jar
•3 tablespoons dry mustard
•2 teaspoons coarsely ground black pepper

Combine all ingredients. Cover and chill.
Makes 4 cups.

I have found pineapple preserves in 10 oz. jars ONLY, so I use 10 oz. of each and cut the remaining ingredients by about half or so.  Pour this mix over a block of cream cheese and serve with crackers or cocktail bread.  It is also good as a ham glaze or on chicken or ham sammies.  If you can't find the pineapple preserves, sub apricot instead.  This stuff is amazing.  I use either Splenda or Ideal sweetner to make my Sweet Tea.


That sounds SO good!