PIMIENTO CHEESE

PIMIENTO CHEESE

2 pounds Sharp Cheddar cheese, coarsely grated

3 hard-boiled eggs, grated coarsely

1 large onion, coarsely grated

2 – 7 ounce cans whole pimentos, chopped coarsely, with their juice

2 cups Hellmann’s mayonnaise

3 tablespoons Dijon mustard

3 tablespoons Worcestershire sauce

2 teaspoons sea salt

½ teaspoon freshly ground black pepper

½ teaspoon paprika

½ teaspoon garlic salt

½ teaspoon celery salt

1.      Stir all ingredients in your largest, prettiest mixing bowl until just mixed.  Do not mash or pack down.  The mixture should be coarse and loose.  It will become firmer when it is chilled.

2.    Use to stuff celery, and on toasted rounds.  Heap on rounds.

3.    Will keep well for 3 weeks.

EQUIPMENT  NEEDED:

Scale to weigh cheese                   Small pot for cooking hard boiled eggs

Measuring cups                             Measuring spoons               Large mixing bowl

Cutting board                                Sharp knife                      

Platter for accompaniments