– Recipes –
Pimento Cheese, Please!
See how our readers like their pimento cheese! From creamy classics to spicy twists, these dishes bring a bold flavor with every bite.
Pimento Cheese
Rebecca Haney
Decatur AgCentral Farmers Co-op
__________________________________ 2 (8-oz.) bars sharp cheddar cheese 1 (8-oz.) bar extra sharp cheddar cheese 2 large jars diced pimento, undrained Mayonnaise
Grate cheese in food processor. Add both jars pimento. Add mayonnaise as needed to moisten. Add cayenne pepper for an added kick.
Pimento Pepper/Pimento Cheese
Teresa Vinson Union City Obion Farmers Co-op ___________________________
Pimento Pepper • 6 pints of ground red pepper, seeded and washed (pimentos or bell peppers) • 2½ cups sugar • 2½ cups white vinegar • 2 tbsps. salt Pimento Cheese • 1 pound of Velveeta cheese, grated • 8 ounces of sharp cheddar cheese, grated • ½ pint of pimento pepper (recipe above) • ⅛ - 1⁄4 cup Miracle Whip Pimento Pepper Mix well and cook until it changes color and thickens. Put in ½-pint canning jars and seal. Pimento Cheese Mix well and enjoy. We are known for our great pimento cheese. Everyone loves it and people ask for it. Our church goes on an annual mission trip and they always want me to make several batches for them to take.
Pimento Cheese
Dawn Guy Troy Obion Farmers Co-op ___________________________
• 4 cups of shredded American cheese • 1 cup of Miracle Whip • ⅓ cup of evaporated milk • 1 small jar of pimentos • 2 tbsps. sugar Mix all together and add more Miracle Whip, if needed, for desired consistency. If you prefer it to be zesty, add a small can of jalapenos. Your friends will be asking for the recipe.
Grilled Pimento Cheese Sandwiches
Bonnie Darnell Shelbyville Lincoln Bedford Moore Farmers Co-op ___________________________
• 4 slices sourdough bread • ¼ cup butter, melted • ½ cup refrigerated pimento cheese • 2 tbsps. pepper jelly • 6 thick-sliced bacon strips, cooked Brush 1 side of each bread slice with melted butter. In a large skillet, toast bread, buttered side down, over medium heat until golden brown, 3-4 minutes. Remove from heat, place toasted side up. Spread cheese over toasted bread slices. Top 2 slices with 1 tbsp. jelly and 3 slices bacon each. Top with remaining 2 bread slices, cheese facing inward. Brush outside of each sandwich with remaining melted butter. Cook until golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.
Pimento Cheese Sausage Dip
Nancy Darnell Coldwater, MS DeSoto County Co-op ___________________________
• 1 lb. sausage • 1 (10-oz.) can Ro-Tel, undrained • 1 (8-oz.) pkg. cream cheese, cut into pieces • 1 (8-oz.) container of pimento cheese In a large skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain excess grease. Add Ro-Tel, cream cheese, and pimento cheese to the skillet. Stir until the cheese melts. Serve with chips.
Southwestern Pimento Cheese
Betty Farrar Rutledge Grainger Farmers Co-op ___________________________
• 2 cups shredded extra sharp cheddar cheese • 1 (8-oz.) cream cheese, softened • ½ cup mayonnaise • ¼ tsp. garlic powder • ½ tsp. ground cayenne pepper • ¼ tsp. onion powder • 1 jalapeno pepper, seeded and minced • 1 (4-oz.) jar diced pimentos, drained • Salt and pepper to taste Place all ingredients in a large bowl and mix by hand for a chunky consistency or beat with a mixer on medium speed for a smoother consistency.
Pineapple recipes in May
Pineapples are packed with vitamin C, vitamin B6, and manganese. Not only are they good for you, but they also add a sweet, juicy flavor to any dish! Whether you add it in a casserole or bake it in a cake, we want to know your favorite ways to use pineapple.
Sweet or salty, send us your best pineapple recipes. The person submitting the recipe judged best will be named “Cook of the Month” for the May issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?”certificate.
Monday, March 23, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.
