An entire magazine issue on ways with pimiento cheese? Had I died and gone to heaven? I’m a pimiento-cheese devotee from the get-go. When I was growing up, my mother’s pimiento-cheese sandwiches were a two- or three-time a week staple. I’m always looking for new P.C. recipes to try, but Southern Living in February delivered me the mother lode. Not all of its choices would qualify for this column, but my fave selection did because it contains—guess what?—green onions from my own garden. Our onions are cropping up plentifully; I simply went out back (actually I dispatched faithful Hubby on a Honey-Do task) to yank up a couple for this absolutely decadent sandwich filling.
Southern Living says pimiento cheese is “as essential to our Southern identity as sweet tea”. Amen to that! The version pictured above, which the magazine calls Mary Ann’s Pimiento Cheese from the Delta Bistro in Greenwood, MS, was tagged as zesty because it gets dressed up with apple-cider vinegar, celery seeds, hot sauce, Worcestershire sauce, and dry mustard, along with the fresh green onions.
This stuff, brewed up and served on whole-grain bread with what else? sweet tea! made me a happy gal. So glad our fledgling spring garden got to contribute in a small way.
Mary Ann’s Pimiento Cheese
1/2 cup mayonnaise (I use the lite variety)
3 (4-ounce) jars diced pimiento, drained
1/4 cup sliced green onions
1 tablespoon dry mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons hot sauce
3/4 teaspoon celery seeds
3/4 teaspoon apple-cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups freshly grated white Cheddar cheese (1 1/4 pounds) (I subbed with sharp Cheddar)
extra sliced green onions for garnish
Stir all ingredients together. Spread on whole-grain bread. Sprinkle extra green onions on top of spread before you add the top bread slice. Makes about 5 cups.
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