It's Foodie Friday time again. Today, I am posting a recipe for one of my favorite summer time foods-pimento cheese. One of my greatest food regrets is not getting my mother's pimento cheese spread recipe before she passed away. After years of trying different combinations, this one reminds me the most of hers. This has a little bite to it. So make a batch for your summer time family reunion, bridal or baby shower, or girls' luncheon.
1 8 oz. block* of extra sharp cheddar cheese
1 8 oz block* of sharp cheddar cheese
1 1/3 cups mayonnaise
1 4oz jar diced pimento
1 teaspoon Worchestershire sauce
1 teaspoon grated onion
1/8 teaspoon red pepper
* Block cheese is a must. Preshredded does not work nearly as well!
1. In a large bowl, combine the mayonnaise, pimento, Worchestershire sauce, grated onion, and red pepper.
2. Grate the cheese using two graters-one with a small shredding side and one with a large shredding side.
For instance, grate the extra sharp cheese using the small size and the sharp cheddar cheese on the large size.
3. Add the grated cheeses to the mayo mixture. Stir thoroughly and chill for several hours. (I use a hand mixer.) For a creamier texture, add more mayonnaise.
This will make almost 4cups of pimento spread..
Thanks for joining Applejack Lane. Please visit Designs By Gollum for more Foodie Friday fun.
Good morning from Applejack Lane. You never know what you are going to see while driving to work. On Monday, we saw this friendly cow, waving to us in his blue pajamas as we were getting ready to turn into the shopping center to open our store.
A new Chick-Fil-A opened up over the weekend. His signs says "Chicken 4 breakfast ever dawn on u?"
We've enjoyed the antics of this friendly cow and the opening day excitement created by our new fast food neighbors.
Last summer, I did several posts about Around Our Town. We have a fabulous metal fabricator named Willie Ferguson who creates the most interesting metal sculptures that have been purchases by private businesses and the city to beautify our town. Here is the latest creation that sits outside an optometrist office.
Thanks for stopping by Applejack Lane. I am linking to Outdoor Wednesday hosted by Susan of A Southern Daydreamer.
Hello from Applejack Lane! It's Silver Sunday time again. Earlier this year, I posted a Silver Sunday piece on baby and nursery rhyme silver. Click here to see that previous post. Today, I want to share a few other baby items that were given to my children when they were born.
A special monogrammed silver bracelet for a special little miss...
An antique rattle with teeth marks included for a special little boy...
Baby spoon and fork in Country Manor by Towle to match my silver...
All together now...
Thanks for stopping by Applejack Lane. Please join Beth at The Gypsy Fish for more Silver Sunday fun.
Last week, I hosted a girls' luncheon at Applejack Lane. I served Paula Deen's curried chicken salad, croissants, fresh fruit, and a most delicious cranberry spinach salad. You may have seen this spinach recipe before, but I think it is worth repeating. I served it again this week adding grilled chicken kabobs marinated in Lawry's Hawaiin Marinade for a heartier meal. It was heavenly!
Cranberry Spinach Salad
1 T. butter
3/4 cup sliced almonds
1 pound baby spinach
1 cup dried cranberries
2 T. toasted sesame seeds
1 T. poppy seeds
1/2 cup white sugar
2 teaspoons minced onions
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1. Melt buter in a small skillet. Add sliced almonds and cook over heat. Cool.
2. Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegars, and oil. ( I used a small ball jar to put all ingredientsin and gave it a very substantial shake.) You can refrigerate this mixture until you are ready to serve.
3. Right before serving, pour dressing over spinach, cranberries, and toasted almonds. Toss to blend.
Vacation time for Kahlo is coming to an end here at Applejack Lane. He has just three more days until he goes back to Richmond. In the meantime, he took a little break from chewing bones and sniffing in the yard to wish everyone a
Welcome to Foodie Friday via Applejack Lane. I want to share a special summer drink I dubbed a Fourth ofJuly Julep that I served this week at my ladies' luncheon. It is non-alcoholic so it can be used with all ages.
Fourth of July Julep
1 64 oz. bottle pomegranate juice
1 2 liter bottle ginger ale, regular or diet
Cut the lime and lemon into slices; then halve each slice. Cut the orange into slices; then quarter each slice. Put fruit pieces into a pitcher.
Pour about half of the pomegranate juice into the pitcher. Chill and allow to juice to marinate the fruit for several hours or overnight.
When ready to serve, pour about half of the ginger ale into the pitcher and stir.
Serve in glasses and add a couple of slices of fruit to each serving. Add ice.