Thanks to all of you who sent your favorite pimiento cheese recipes for me to try. For years I had been trying to match the wonderful sandwiches I used to get at the little Bainbridge, Georgia Air Base deli when I was in Air Force pilot training there in 1953. All of the recipes I received from treasure searchers were really good.
But the winner is a very simple mix from an anonymous little lady in Missississisipi. The way she described it made me so hungry I had to claim it the victor, and it is very close to what I remember from 60 years ago. She said it’s not enough that a dish be delightfully tasty, it also must be comely, because, “the eye is the first to taste.”
Chill a large flaring bowl that has a pretty design around the edge, one that will complement yellow and red, but nothing gaudy, and certainly no composition that would detract from the overall look.
Finely grate an 8 oz. bar of Cracker Barrel, extra sharp cheddar cheese.
Pour in 4 oz. diced Dromedary pimientos.
Stir in 2 heaping tbs Miracle Whip salad dressing and mix well.
Sea salt and pepper to taste.
The bread may be toasted or used fresh from the wrapper. My grandmotherly gourmet suggests Sara Lee 100% Multi-Grain bread (45 calories). “And incidentally,” she says, “Pimiento cheese is great on celery stalks if served as munchies while watching the ball game.”