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 Caf�, 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
◦ 3 cups bagged grated mild white Cheddar cheese (about 12 ounces)
◦ 1 cup bagged grated sharp Cheddar cheese (about 4 ounces)
◦ 4 ounces processed cheese, such as Velveeta, grated
◦ 2 cups mayonnaise, preferably Hellmann's
◦ � cup drained diced pimientos
◦ � cup minced green onion (light and dark green parts)
◦ � 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.
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