I just finished chatting with Tin - a very good friend of mine temporarily residing in Dubai. We were updating each other with the ongoings in our lives when she just said, "Do you know how to make cheese pimiento?" Surprised, I said yes. Cheese pimiento happens to be one of my favorite sandwich fillings. She asked if I could give her the recipe. According to her, she smelled cheese earlier in the day, hence, the craving.
So here it is, frend. Two simple versions. Take your pick...
Cheese Pimiento
Ingredients:
3 cups cheddar cheese, grated
1 can (sml) red bell pepper, finely chopped
1 1/2 cup evaporated milk
1/8 tsp sugar
Procedure:
1. Mix the cheese and milk thoroughly.
2. Blend in the red bell pepper.
3. Add sugar to taste.
4. Transfer to an air-tight container.
Buttery Cheese Pimiento
Ingredients:
3 cups cheddar cheese, grated
1 can (sml) red bell pepper, chopped
2 cups butter (room temperature)
Procedure:
1. Cream the butter with a wooden spoon.
2. Add the cheese. Mix thoroughly.
3. Add the bell pepper. Mix.
4. Transfer to an airtigh container.
Between the two versions, I have always preferred the one with the milk. I just find the one with the butter too dry for me. But we have different tastes, right?
Cheese Pimiento
Ingredients:
3 cups cheddar cheese, grated
1 can (sml) red bell pepper, finely chopped
1 1/2 cup evaporated milk
1/8 tsp sugar
Procedure:
1. Mix the cheese and milk thoroughly.
2. Blend in the red bell pepper.
3. Add sugar to taste.
4. Transfer to an air-tight container.
Buttery Cheese Pimiento
Ingredients:
3 cups cheddar cheese, grated
1 can (sml) red bell pepper, chopped
2 cups butter (room temperature)
Procedure:
1. Cream the butter with a wooden spoon.
2. Add the cheese. Mix thoroughly.
3. Add the bell pepper. Mix.
4. Transfer to an airtigh container.
Between the two versions, I have always preferred the one with the milk. I just find the one with the butter too dry for me. But we have different tastes, right?
