July 21, 2021 - A Book & A Recipe

Good morning, book and food lovers! 

Brooke County Libraries July feature for dinner & a recipe is Mama's Pimento Cheese from the Liz Talbot series by Susan M. Boyer. This delicious Southern dish is perfect for a snack or an addition to any dinner.

Prep time - 30 min

Yields 2 1/2 cups

Ingredients

1 4 oz jar diced pimentos

3 oz cream cheese, soft

3/4 cup mayo

4 tablespoons sour cream

1/8 sweet onion shredded (pulpy - keep the juice)

1/4 tsp of sea salt

1/8 tsp ground black pepper

1/4 tsp of cayenne pepper

1 tsp of Worcestershire sauce

1/4 tsp garlic powder

8 oz medium cheddar cheese or hoop cheese

4 oz Vermont white cheddar

6 oz sharp nutty white aged Cheddar such as Costco Lake Country

2 oz Cabot Extra Sharp Yellow Cheddar

3/4 table spoon of chopped chives

Steps

1. Drain the pimentos in very fine strainer

2 Place the cream cheese in bowl of an electric mixer and beat until fluffy. Add the mayo and blend. Add the sour cream and blend. Add the onion and juice and blend. Add salt, peppers, Worcestershire sauce, and garlic powder and blend.

3. Shred hoop cheese and cheddar cheeses and mix in a large bowl. Pour cheese mix over shredded cheeses and stir gently until all the cheese is moist and spread is uniform in appearance. Stir in strained pimentos and chives.

4. Cover and refrigerate for at least 4 hours.

Notes from Mama...

1. Don't buy pre shredded cheese.

2. It's best to let it refrigerate for 4 hours at least but overnight the consistency will firm considerably. 

3. It will keep for a few weeks. Feel free to share!

Check out the Liz Talbot mystery series on WV Reads!

https://wvreads.overdrive.com/wvreads-wvlc/content/media/1816791