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Country Kitchen
November 1, 2009 Previous Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
PIMIENTO CHEESE

2 cups finely shredded extra-sharp Cheddar
1/2 cup finely grated Parmesan cheese
1/3 cup mayonnaise, divided
1 small garlic clove, crushed
1 tablespoon grated shallot or yellow onion
1 (4-ounce) jar diced pimientos, drained but liquid reserved, roughly chopped
Ground cayenne pepper
Dry mustard

Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth. Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary, just enough to make it spreadable. Let stand 30 minutes. Serve cool or at room temperature. Makes about 2 1/2 cups.





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