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95 - Pimento Cheese Spread




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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95 - Pimento Cheese Spread

(by Alice Raup - friend)

3 eggs
3 TBSP cider vinegar
4 heaping TBSP white sugar
1 tsp. salt
3 TBSP butter
1 - 8oz. Philly Cream Cheese
1 jar of chopped pimentos

In a saucepan, add vinegar, sugar, and salt. Beat the eggs with a fork and add to the saucepan. Cook ingredients on medium heat and stir constantly until it's thick. Add butter and stir. Remove from heat and let it cool for about 15 minutes. It should be cool to the touch. Drain the jar of pimentos and put them on a cutting board--chop them finely. Using a mixer beat the cream cheese until creamy. Add the cooked mixture to the cream cheese, and also the pimentos. Beat it for a few minutes until everything is mixed thoroughly. Put in the refrigerator overnight. Use it as a spread for chips, celery, crackers, etc. Recipe can be doubled, tripled, etc. for large gatherings.


 

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