Davis, who grew up in Coffeeville, Miss., remembers Aunt Lella's specific verbal rendition of her recipe: "Well, first you make the mayonnaise."
Once, Davis said, she wasn't going to make homemade mayonnaise, and asked her aunt to tell her the proportions on the cheese, pimentos and spices. "There was this long pause and then she said, `Well, you might as well not bother,' " recalled Davis.
Not only does it give a good recipe and explanation of pimento cheese (to include Elvis, lol) and just as I had mentioned, the article specifically mentions it being revered at Augusta, which is *the* hardest ticket in sports to get and a very sacred place to many.
On Thu, 30 Aug 2007 15:55:00 -0400, Goomba38 <[email hidden]>
Quoted message said:
Toooooo funny-
Davis, who grew up in Coffeeville, Miss., remembers Aunt Lella's specific verbal rendition of her recipe: "Well, first you make the mayonnaise."
Once, Davis said, she wasn't going to make homemade mayonnaise, and asked her aunt to tell her the proportions on the cheese, pimentos and spices. "There was this long pause and then she said, `Well, you might as well not bother,' " recalled Davis.
I think I am going to make some pimento cheese tonight..to get the ball rolling on the cook-in. Maybe I will have some gin and tonics ready to go, for Koko..... Should be good with pimento cheese, doncha think?
I think I am going to make some pimento cheese tonight..to get the ball rolling on the cook-in. Maybe I will have some gin and tonics ready to go, for Koko..... Should be good with pimento cheese, doncha think?
Christine
yahbut..yahbut.. will you make the mayo from scratch in honor of Aunt Lella?? Lift a G&T for me too. My favorite drink 🙂
Davis, who grew up in Coffeeville, Miss., remembers Aunt Lella's specific verbal rendition of her recipe: "Well, first you make the mayonnaise."
Once, Davis said, she wasn't going to make homemade mayonnaise, and asked her aunt to tell her the proportions on the cheese, pimentos and spices. "There was this long pause and then she said, `Well, you might as well not bother,' " recalled Davis.
Not only does it give a good recipe and explanation of pimento cheese (to include Elvis, lol) and just as I had mentioned, the article specifically mentions it being revered at Augusta, which is *the* hardest ticket in sports to get and a very sacred place to many.
I just made some and I'm not seeing the attraction. What am I missing? I've got about 2-3 cups of it and am now wondering what the heck to do with it besides smear it on some party rye squares. Any suggestions? Is it any good for grilled cheese sandwiches? Ham and cheese? Chili-cheese dip? Help me out, Goomba! -- -Barb, Mother Superior, HOSSSPoJ For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 -- from the MN State Fair, 8-29-07
Davis, who grew up in Coffeeville, Miss., remembers Aunt Lella's specific verbal rendition of her recipe: "Well, first you make the mayonnaise."
Once, Davis said, she wasn't going to make homemade mayonnaise, and asked her aunt to tell her the proportions on the cheese, pimentos and spices. "There was this long pause and then she said, `Well, you might as well not bother,' " recalled Davis.
Not only does it give a good recipe and explanation of pimento cheese (to include Elvis, lol) and just as I had mentioned, the article specifically mentions it being revered at Augusta, which is *the* hardest ticket in sports to get and a very sacred place to many.
I just made some and I'm not seeing the attraction. What am I missing? I've got about 2-3 cups of it and am now wondering what the heck to do with it besides smear it on some party rye squares. Any suggestions? Is it any good for grilled cheese sandwiches? Ham and cheese? Chili-cheese dip? Help me out, Goomba!
Make it into a chili-con-queso dip? :-) -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
I just made some and I'm not seeing the attraction. What am I missing? I've got about 2-3 cups of it and am now wondering what the heck to do with it besides smear it on some party rye squares. Any suggestions? Is it any good for grilled cheese sandwiches? Ham and cheese? Chili-cheese dip? Help me out, Goomba!
Did you miss that post by Tara? She made a chicken casserole out of it.
--
Ham and eggs. A day's work for the chicken, a lifetime commitment for the pig.
I just made some and I'm not seeing the attraction. What am I missing? I've got about 2-3 cups of it and am now wondering what the heck to do with it besides smear it on some party rye squares. Any suggestions?
Use it to stuff celery. I could eat pimento cheese and celery for days. It's also spread on white bread for sandwiches. I prefer it on celery or crackers -- something crunchy.
I just made some and I'm not seeing the attraction. What am I missing? I've got about 2-3 cups of it and am now wondering what the heck to do with it besides smear it on some party rye squares. Any suggestions? Is it any good for grilled cheese sandwiches? Ham and cheese? Chili-cheese dip? Help me out, Goomba!
Did you let it sit overnight? It's always best after it sits a good long while.
(My ex-wife and I used to eat it on Fritos Scoops. She called it White Trash Food, and I didn't argue with her.)
Serene -- Spin the auto-sig generator, and she says:
"Faith is believing what you know ain't so." [Mark Twain]
On Mon, 03 Sep 2007 08:32:16 -0700, Serene <[email hidden]>
Quoted message said:
Melba's Jammin' wrote: [pimento cheese]
Quoted message said:
I just made some and I'm not seeing the attraction. What am I missing? I've got about 2-3 cups of it and am now wondering what the heck to do with it besides smear it on some party rye squares.
On Mon, 03 Sep 2007 08:32:16 -0700, Serene <[email hidden]>
Quoted message said:
Melba's Jammin' wrote: [pimento cheese]
Quoted message said:
I just made some and I'm not seeing the attraction. What am I missing? I've got about 2-3 cups of it and am now wondering what the heck to do with it besides smear it on some party rye squares.
It's good on hamburgers too.
Christine
Especially if you stir in some minced fresh green jalapeños and let it sit a while.
