Pimento and Cheese
Debutante Farmer Pimento and Cheese Many people call pimento and cheese “Mississippi Pate” but I call it “Heaven”. I hate to sound boastful, but…. some folks do rave about my pimento and cheese. I sell it at Oxford Floral in Oxford and About the South in Tupelo and it flies off the shelf. Pimento and cheese is very versatile. Serve it on crackers, in a sandwich cold or in your grilled cheese, put it in an omelet, top fried green tomatoes, stuff it in celery or pickled okra and the list goes on and on! Have fun! Elizabeth
Ingredients! 2 cups white cheddar, shredded (please buy the block and shred yourself. It really makes a difference) You can also use regular cheddar, Colby or a mix.! 1 cup Hellmann’s Mayonnaise, no substitution! 1/2 cup shredded Parmesan cheese! 6 ounces roasted red peppers, diced (you can find the peppers in the specialty section of the grocery store! 1/4 cup chopped pecans! 1/4 cup chopped green onions! 1/4 teaspoon Tabasco! 1/4 teaspoon Tony Chachere’s Creole Seasoning! 1/4 teaspoon Worcestershire sauce Directions! Mix all ingredients together, and it is ready to serve.!
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662.719.7409
Elizabeth Heiskell Catering / Debutante Farmer! [email protected]
www.woodsonridgefarms.com
Ingredients! 2 cups white cheddar, shredded (please buy the block and shred yourself. It really makes a difference) You can also use regular cheddar, Colby or a mix.! 1 cup Hellmann’s Mayonnaise, no substitution! 1/2 cup shredded Parmesan cheese! 6 ounces roasted red peppers, diced (you can find the peppers in the specialty section of the grocery store! 1/4 cup chopped pecans! 1/4 cup chopped green onions! 1/4 teaspoon Tabasco! 1/4 teaspoon Tony Chachere’s Creole Seasoning! 1/4 teaspoon Worcestershire sauce Directions! Mix all ingredients together, and it is ready to serve.!
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!
662.719.7409
Elizabeth Heiskell Catering / Debutante Farmer! [email protected]
www.woodsonridgefarms.com
