Mama Rick's Pimento Cheese

Rick Abercrombie is one of our best friends, and a pretty darn good customer, to boot. Rick likes to soften us up before he starts picking out CD's to buy, by feeding us. At the Stone Mountain Games last fall he showed up with this. Barb asked for the recipe, and Rick said we could share it. Enjoy!

Ingredients:
1 Package Kraft Cracker Barrel Vermont White Cheddar

You may substitute your favorite.

7 oz. chopped pimentos

The large bottle

7 oz. olives, green and pimento stuffed

I suggest using the 'Salad Olives'. They are already somewhat broken and they are cheaper.

All the remaining is to taste, these are approximations:
1/4 teaspoon of garlic powder
1/2 teaspoon of White Worcestershire sauce

Keeps the color light.

1/2 teaspoon Hot Sauce

Use your favorite. I always use a true Pepper Sauce (contains salt, peppers and vinegar - no spices like Tabasco, though I do like Tabasco).

3 Large serving spoonfuls of Mayonnaise

Again, your preference. Start here and add until you get the desired consistency.

Shred the cheese. Mix the olives and pimentos in a Wire Basket (a colander's holes are to large for washing the blend). Wash thoroughly. Add the olives and pimentos in a blender. Just cover with water. Chop or puree well. Return the blend to the Wire Basket and rinse. In a large mixing bowl, combine all of the ingredients. Mix well. Add more Mayonnaise until you get the consistency you like. This is the basic recipe.
Salt and pepper, herbs, etc. may be added.
Enjoy….

Mama Rick….