#2031 - Hot Broccoli Dip

(by Shirley McNevich)

1 cup mayo
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small jar (2oz.) diced pimentos (drained)
1/2 cup fresh grated Parmesan cheese
1 cup shredded mozzarella cheese

In a bowl add mayo, drained broccoli, drained pimentos, Parmesan cheese, and 1/2 cup of the mozzarella cheese--stir. Place mixture into a greased 9" pie plate. Place pie plate on a cookie sheet and bake at 350 degrees for 20-25 minutes. Remove from oven, sprinkle the rest of the mozzarella cheese over the top, return to oven and bake another 5-7 minutes or until bubbling hot. Serve with good quality crackers. Be careful--it will be very hot.

#846 - Quick Cheese Dip

(by Shirley McNevich)

1/4 cup Hellmann's mayo
1 - 4oz. jar pimentos (do NOT drain)
1/4 cup chopped onions (optional)
1 - 8oz. bag Sargento's shredded mild cheddar cheese
1 - 8oz. bag Sargento's shredded sharp cheddar cheese
salt and pepper to your taste

In a large bowl added mild cheddar cheese, sharp cheddar cheese, chopped onions and pimentos (whole jar--do not drain). Add the mayo and carefully mix with a spoon. Add salt and pepper to your taste--stir. Serve immediately.

#836 - Refrigerated Vegetable Salad

(by Shirley McNevich)

1 - 16oz. can cut green beans (drained)
1 - 16oz. can peas (drained)
1 - 16oz. can whole kernel corn (drained)
1 - 4oz. jar chopped pimentos (drained)
1 cup finely chopped celery
1 chopped medium onion
1 chopped green pepper
1 cup white sugar
1/2 cup cider vinegar
1/2 cup canola oil
1 tsp. salt
1/2 tsp. pepper

In a large glass bowl add all drained vegetables, celery, onion and green pepper--set aside. In a saucepan add white sugar, vinegar, oil, salt and pepper--turn heat on medium, stir and bring to a boil. Once boiling, boil for 3 minutes--remove from heat. Let the sauce mixture cool to room temperature, then pour sauce over the vegetables. Carefully stir all ingredients until mixed and coated, then refrigerate. Keep refrigerated.

#160 - Pastry & Cheese

(by Mitzie [Shade] Williams - friend)

1 cup grated sharp cheddar cheese
3 TBSP soft butter or margarine
1/4 tsp. salt
1/4 tsp. paprika
1/2 cup sifted flour
24 green olives with pimentos (drained)

In a bowl, stir cheese and butter. Stir in salt, paprika and flour. Mix well. Wrap 1 tsp. pastry dough around each olive. Place each olive on a Pam-sprayed cookie sheet. Bake at 400 degrees for 10-15 minutes or until golden brown. If you have extra pastries before baking and don't want to use them right away, freeze them in a Ziploc bag.

#95 - Pimento Cheese Spread

(by Alice Raup - friend)

3 eggs
3 TBSP cider vinegar
4 heaping TBSP white sugar
1 tsp. salt
3 TBSP butter
1 - 8oz. Philly Cream Cheese
1 jar of chopped pimentos

In a saucepan, add vinnegar, sugar, and salt. Beat the eggs with a fork and add to the saucepan. Cook ingredients on medium heat and stir constantly until it's thick. Add butter and stir. Remove from heat and let it cool for about 15 minutes. It should be cool to the touch. Drain the jar of pimentos and put them on a cutting board--chop them finely. Using a mixer, beat the cream cheese until creamy. Add the cooked mixture to the cream cheese, and also the pimentos. Beat it for a few minutes until everything is mixed thoroughly. Put in the refrigerator overnight. Use it as a spread for chips, celery, crackers, etc. Recipe can be doubled, tripled, etc. for large gatherings.