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    Filling: Everyday Pimiento Cheese

    Source of Recipe


    From "The Gourmet Cookbook" by Ruth Reichl

    List of Ingredients


    • ½ pound extra-sharp Vermont white Cheddar
    • ½ pound extra-sharp New York orange Cheddar
    • 1 (7-ounce) jar pimientos, drained and finely chopped
    • Salt
    • ½ tsp freshly ground black pepper
    • Cayenne to taste
    • â…” cup mayonnaise


    Instructions


    1. Finely grate cheeses into a large bowl. With a fork, stir in pimientos, salt to taste, black pepper, and cayenne.

    2. Stir in mayonnaise, mashing mixture until fairly smooth. (It should be flecked with small pieces of pimiento.) Scrape into a small bowl or jar and refrigerate, covered, for at least 2 hours to allow flavors to develop.

    3. Bring cheese to room temperature before serving.
      (Pimiento cheese can be refrigerated, tightly covered, for up to 4 days.)

      Makes about 3 cups



 

 

 


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