Whenever I get in the mood to cook something new, I like to look through one of my old tea room cookbooks and see if anything catches my eye. This week, I was intrigued by a Quick Pimento Cheese recipe I found.
This 1964 book is "Woman's Exchange Cook Book Volume 1" from The Woman's Exchange of Memphis, Tennessee, which I first wrote about here.
This pimento cheese recipe (by a Mrs. Walter L. Berry) is intriguing because it calls for melting the cheese. I decided to make this to use for a lunchtime sandwich spread, and out of curiosity, I sliced my regular old wheat-bread sandwich into five ribbon-style finger sandwiches (cutting away the crusts) to see if they'd be pretty this way. I think so! I like seeing the colors from the pimento cheese when these "ribbons" of sandwich are displayed on their sides. The pimento cheese firms up nice and thick in the refrigerator, and my husband and I both liked the slight hint of smokiness it gets from the Worcestershire sauce. I can see all sorts of possibilities for this spread on a teatime menu. If you'd like to try this for yourself, here's the recipe.
Quick Pimento Cheese
1 small (5-ounce) can evaporated milk
3/4 pound sharp Cheddar cheese, shredded
1 small (2-ounce) jar pimentos
1 teaspoon Worcestershire sauce
1/2 teaspoon onion juice
Tabasco sauce and salt, to taste
Over medium heat, heat milk and add cheese, stirring until all cheese is melted. Remove from heat and add remaining ingredients. Allow to cool. "Will keep in refrigerator indefinitely," according to the cookbook, which also notes that it "makes a very tasty sandwich and also good for stuffed celery." Yields 1 pound of spread.