JOHNSON CITY, Tenn., May 1 /PRNewswire/ -- Ask most folks in the Deep
South about pimiento cheese and they'll tell you about grandma's secret
family recipe. A cool mixture of shredded cheddar cheese, mayo and diced
pimientos is as common as peanut butter in the Deep South for sandwiches,
snacks and veggies. That's why pimiento cheese is the featured recipe of
May's National Pimiento Month.
Although most of the nation's pimientos are grown in California, the
pepper is revered in the south. A traditional Southern favorite tosses them
in with mayonnaise, a dash of hot sauce, some milk and shredded cheddar
cheese to make a versatile pimiento cheese. More than 42% of pimiento
cheese is consumed in the Southeast according to IRI statistics. More than
25% is eaten in the Carolinas. Raleigh, Greensboro and Charlotte, North
Carolinians alone consume nearly 17% of pimiento cheese in the nation.
Birmingham, Ala., Atlanta, Ga., Nashville, Memphis and Knoxville, Tenn.,
are also known for pimiento cheese recipes that adorn everything from
crackers to cheeseburgers.
Elvis demanded pimiento cheese as his favorite topping on hamburgers.
The venerable pimiento cheese sandwich is a staple of the April golf
classic at Augusta. It's made with love by millions of southern families
during the hot months of summer as the coolest sandwich and snack spread.
Because of its rich flavor, ease of preparation (three basic ingredients
takes about two minutes to prepare) and versatility as a sandwich, cracker
or veggie topping, pimiento cheese is a natural for today's busy families.
Begun in 2002 by California's Governor to honor pimiento growers in his
state, National Pimiento Month celebrates the nutritious little cousin of
the bell pepper best known for the red dot in the center of most stuffed
olives.
Pimientos aren't just for olives or pimiento cheese. They are an
essential for adding color to potato salad, green bean casseroles, tacos,
salads and a lot more. Pick up some pimientos on your next trip to the
supermarket and help celebrate National Pimiento Month with one, or all of
these quick and easy recipes:
Two-Minute Pimiento Cheese Spread
2 c. cheddar cheese, grated
4-oz. jar diced pimientos
1/4 c. mayonnaise
a dash of Worcestershire
salt to taste
milk as needed
Drain pimientos and discard liquid. Combine all ingredients except milk
and mix well. Slowly add milk to achieve desired consistency. Cover and
refrigerate for a great sandwich spread. Create a creamy chip and vegetable
dip by adding more mayonnaise.
Yield: 2-1/2 cups.
Creamy Potato Salad
5 lbs. potatoes
2 c. mayonnaise
1/4 c. mustard
1/4 c. milk
8 slices bacon
1-1/4 c. celery, chopped
1 large white onion, diced
4-oz. jar diced pimientos, drained
salt and pepper to taste
Peel potatoes, dice into 3/4-inch cubes and boil until tender enough to
pierce with a fork. Drain and allow to cool. In a small bowl, mix
mayonnaise, mustard and milk and set aside. Fry bacon, drain on paper
towels and crumble. In a large bowl, mix cooled potatoes, celery, onion,
bacon, pimientos and mayonnaise mixture. Salt and pepper to taste.
Yield: 12 servings.
Green Been Casserole
16-oz. can cream of mushroom soup
1/4 c. milk
1 t. soy sauce
1/8 t. pepper
1 t. onion powder
3 c. cut fresh green beans
1/2 c. fresh mushrooms
4-oz. jar diced pimientos, drained
2 T. french fried onions
Mix soup, milk, soy sauce, pepper, onion powder, green beans, mushrooms
and pimientos in 1-1/2-quart casserole dish. Bake at 350° for 25 minutes or
until hot. Stir and then sprinkle with french fried onions. Bake another 5
minutes. Serve warm. This dish makes any day a holiday!
Yield: 6 servings.
Chicken with Basil Cream Sauce
1/4 c. milk
1/4 c. dry bread crumbs
4 boneless, skinless chicken breasts
3 T. butter
1 T. olive oil
1/2 c. chicken broth
1 c. heavy whipping cream
4-oz. jar diced pimientos, drained
1/2 c. parmesan, grated
1/4 c. fresh basil, minced
1/8 t. pepper
1 t. cornstarch
Place milk and bread crumbs in separate shallow bowls. Dip chicken in
milk, then coat with bread crumbs. In skillet over medium heat, brown
chicken on both sides in butter and olive oil. Set aside and cover to keep
warm. Add broth to the same skillet you used for browning the chicken.
Bring to a boil over medium heat and scrape the bottom to loosen bread
crumbs from pan. Add whipping cream and pimientos and bring to a boil
stirring constantly for 1 minute. Reduce heat. Stir in parmesan, basil and
pepper and cook until heated through. Mix cornstarch with extra chicken
broth and stir into skillet if needed to thicken sauce. Pour over chicken.
Yield: 4 servings.
Editor's Note: For additional information about pimiento recipes or for
high resolution photographs, contact Scott Emerine, semerine@cenergy.com,
or call him at 423-926-9494 ext. 111.
SOURCE Moody Dunbar
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Related links:
http://www.cenergy.com/Pimiento
CONTACT:
Scott Emerine for Moody Dunbar,
+1-423-926-9494, ext. 111, or semerine@cenergy.com
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