The Glade 4.0

I've heard about pimento cheese a few times lately, so did a search and found a couple recipes. Since I was going to the grocery store anyway, I decided to get the ingredients and try it. I must say I like it a lot. After making it, I tried it in some celery stalks...delightful. For supper I had bought some 3 inch portobellos to stuff. I decided to use the pimento cheese along with finely chopped and sauteed onion, mushroom stems, celery, shrimp, garlic, and a chiffonade of spinich. It was delicious. Today for an afternoon snack after a swim (it was 100 degrees here today ) I sliced a couple of large radishes into 1/8 inch rounds and topped them with a small spoonful of pimento cheese...tasty.

It won't be something I make often, only because hubby doesn't seem to care for it, but once in a while I will definitely be splurging

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

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"I gotta float my stick same as you" Hondo Lane

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Hah, interesting. I think the LA Times had an article and/or recipe for it a few months ago. I have come across recipes for it in my America Cooks cookbook from the 60s. Very traditional in certain parts of the country, apparently.

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This cold and dark tormented hell
Is all I`ll ever know
So when you get to heaven
May the devil be the judge