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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 20 |
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When my neighbor heard my menu for today's pond-warming party, she was all excited that I'm making Southern food! I guess transplanted Southerners miss a little bit of their down-South cuisine. So I'm surprising her with just a little bit more of home. Read more ....pimiento cheese! Oh, and the rest of the menu is Carolina-style pulled pork, coleslaw, baked beans, potato salad, and a host of other goodies and sweets. Thank goodness it will be a beautiful day in Pittsburgh! (from Southern Living) Ingredients:
1 pound sharp cheddar cheese, 1/2 shredd very finely, 1/2 shredd on large holes |
1 1/2 cups mayonnaise, hellman's |
4 ounces pimientos, drained (if not diced, dice fine |
1 teaspoon worcestershire sauce |
1 teaspoon onion, finely grated |
1/4 teaspoon cayenne pepper (or more to taste) |
1 cup pecans, toast at 350 degrees for 10 minutes, cool |
Directions:
1. Mix mayo, pimiento, worcestershire sauce, onion and cayenne pepper together well. Add pecans and mix well.
2. Toss finely shredded and large shredded (MUST BE FRESHLY SHREDDED, DON'T GET PRE-SHREDDED!) cheddar; add sauce and lightly mix well.
3. Serve on crackers, celery sticks or other veggies.
4. Puts the South in yo' mouth!
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