I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 10, 2016

Pimento Cheese

8 oz. sharp cheddar cheese, grated fine
2 boiled eggs, grated fine
1 (2 oz.) jar pimentos, drained
3/4 cup mayonnaise
1 clove garlic, minced, or dash of garlic powder
White or black pepper to taste

Mix all together and chill.  Use for sandwich filling or spread on crackers.

Carolyn’s friend Helen Rowell made pimento cheese this way when they were teenagers in Madison.  It makes great sandwiches.
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