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Filling: 1919 Pimiento Cheese

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"We opened our restaurant, Magnolia Table, in a space with a lot of history. The building was the second location of a longtime Waco restaurant, the Elite Café, which originally opened downtown in 1919. While researching the rich past of the previous tenants, we were excited to find pimiento cheese listed on a menu that dated from the earliest days of the restaurant, back when they still used iceboxes. They didn't install refrigerators until the early 1920s—we can't even imagine trying to run a restaurant without refrigerators. For best results, use good-quality bagged shredded Cheddar because it is drier than most block Cheddar cheese and doesn't clump together when the mayonnaise is added. For a quick lunch plate, serve a couple spoonfuls of pimiento cheese with a handful of cucumber slices, celery sticks, baby radishes, and cherry tomatoes. Or spread it on wheat toast and top with crumbled bacon."

List of Ingredients

â—¦ 3 cups bagged grated mild white Cheddar cheese (about 12 ounces)
â—¦ 1 cup bagged grated sharp Cheddar cheese (about 4 ounces)
â—¦ 4 ounces processed cheese, such as Velveeta, grated
â—¦ 2 cups mayonnaise, preferably Hellmann's
â—¦ ½ cup drained diced pimientos
â—¦ ¼ cup minced green onion (light and dark green parts)
â—¦ ¼ cup chopped toasted pecans, optional


Recipe

In a large bowl, combine the Cheddar cheeses, Velveeta, mayonnaise, pimientos, green onion, and pecans, if using.
Stir gently until well mixed.

Cover and chill for one hour before serving.
Store in a covered container in the refrigerator for up to 4 days.

Makes about 5 cups
(8 to 10 servings)



• Note:
Grating processed cheese can be challenging because it's so soft. Freeze it just until firm, about 1 hour, to make it easier to grate.