Pimiento Cheese With Honey – A Tribute To The Masters’ Tournament

masters

The Masters’ Golf Tournament in Augusta, Georgia always makes me crave the pimiento cheese of my youth. It’s a Southern delicacy, and the Masters’ sells tasty pimiento cheese sandwiches wrapped in green wax paper.

Most pimiento recipes these days call for extra sharp cheddar cheese, but my mother L.J. made hers with Velveeta. Both versions are terrific.

The honey called for in this recipe is there to enhance the other flavors, not to make the pimiento cheese sweet. Try it and see!

pimiento cheese

Yield:  8 sandwiches

Ingredients:

16 ounces extra sharp yellow cheddar or Velveeta, grated

2 jars of pimento, drained and chopped

8 tablespoons mayonnaise

1 1/2 – 2 teaspoons hot pepper sauce

1 teaspoon honey

1 teaspoon grated vidalia onion

salt to taste

16 slices of good whole-wheat or white bread

Directions:

Mash cheese, pimento, mayonnaise, honey, grated onion, and hot pepper sauce in a small bowl with a fork until well combined.  Season with salt to taste.  Cover and chill 1 hour for flavors to blend.

Serve on two slices of bread (with crusts removed, if desired).  For an authentic “Masters” touch, serve with a thin slice of sweet vidalia onion and a sprig of watercress on top.

This is also an excellent spread for crackers or a dip for vegetables.

Memorial Day Recipes – Combination Salad

CAUTION:  THIS IS NOT DIET FOOD!

And it’s really “Down Home.”

But it is incredibly good. If you’re having weekend house guests, it’s a great thing to have on hand for sandwiches and snacking.

My mother made this for the first boy-girl party I ever hostessed. It was a big hit!

2 lb. bologna
1 med. box of Velveeta cheese
6 hard boiled eggs
1 sm. jar sweet pickle relish
1/2 c. finely chopped onion
2/3 lg. jar mayonnaise (NOT Miracle Whip!!)
2 T. mustard

Cut bologna and cheese into chunks. With a hand food grinder, grind bologna, cheese and eggs into a large mixing bowl. Add sweet pickle relish and chopped onions. Carefully fold in mayonnaise, adding as needed until thoroughly mixed. Add mustard and mix well. Will make about 25 sandwiches. Will keep in the refrigerator for about 4 days. Great for picnics and back yard suppers.