Tuesday, October 8, 2013

Tobby Pimento Cheese



Ingredients:

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Simple Cheese Pimiento



Ingredients:

1 block of cheddar cheese, grated
1 block of butter, softened
1 can of red pimiento, diced
2 tablespoon of milk (optional)

Here's what you need to do:
Put in a large bowl the butter and cheese.  Mix well.
Add in the red pimiento and mix together.
Add the milk if the mixture is too thick.  If not, you can skip the milk.

Filipino Cheese Pimiento



Ingredients:

1 cup American Cheese,or any Quickmelt cheese finely shredded
3 tablespoons Pimiento, finely chopped
1/4 cup Evaporated Milk
2 tablespoons Butter, melted hot
Pinch of Salt and Pepper(optional)

1 Mix the cheese, pimiento and evaporated milk thoroughly.
2 Add the hot butter and mix to have a spreading consistency.
3 Season with salt and pepper to taste.
4 Spread onto slices of toasted loaf bread and serve as a snack or merienda.


TIPS:
For easier shredding and handling, freeze the cheese for at least an hour.

No Canned Pimientos? Use RED bell peppers. Drop a whole red bell pepper onto boiling water for 2-3 minutes, remove seeds and ribs and chop finely.

Do not remove the skin of the red bell peppers, or you would end up with a pale red, almost orange color pimiento.

If you can find the small sweet cherry peppers, use them instead of the red bell peppers. They are usually sold as ingredient for salads.

Substitute regular milk, cream or half and half for the evaporated milk if you don't want the spread to be a little on the sweet side.