INSIGHT Magazine September 2017 | страница 18

Died and Went to Pimento Cheese Heaven

• 6ounces cream cheese

• 1 ⁄ 2cup vermont extra sharp white cheddar cheese , grated

• 3 ⁄ 4cup sharp cheddar cheese , grated

• 1cup monterey jack cheese , grated

• 1 ⁄ 2cup mayonnaise

• 1teaspoon red wine vinegar

• 4ounces pimientos , chopped

• 1 ⁄ 2teaspoon onion powder

• 1 ⁄ 2teaspoon garlic powder

• 1 ⁄ 2teaspoon paprika

• 1dash hot sauce ( or more !)

• fresh ground black pepper , to taste

Directions 1 . Using a hand held mixer , beat cream cheese until soft . 2 . Add the remaining ingredients and beat until creamy and combined . 3 . Cover and refrigerate for about an hour

Cheddar Dip

• 2cups sharp cheddar cheese ( 8 oz pkg )

• 1 ⁄ 3-1 ⁄ 2cup mayonnaise

• 1 ⁄ 4cup chopped onion

• 1 ⁄ 2teaspoon hot pepper sauce or 1 ⁄ 2teaspoon Worcestershire sauce

• 3tablespoons chopped fresh cilantro

Directions

1 . Cut-up cheese in 1-inch cubes and put in food processor bowl along with the mayo . Process ' til smooth .

2 . Add the onions and pepper sauce . Process another minute .

3 . Transfer cheese mixture to a small mixing bowl . 4 . Add chopped cilantro and combine well . 5 . If serving immediately as a dip , pile into a bowl and garnish with a cilantro sprig .

6 . For a firmer spread-like consistency , refrigerate at least two-hours . 7 . Serve with crackers and celery sticks .

Crunchy Potato Cheese Balls

• 8large potatoes , cooked and peeled

• 1teaspoon salt

• 1cup milk

• 1 ⁄ 2teaspoon onion salt

• 1 ⁄ 4cup butter , melted

• 8ounces American cheese or 8 ounces cheddar cheese , block

• 1cup corn flakes , crushed

• 1 ⁄ 4cup butter , melted

Directions 1 . Mash potatoes with salt , milk , onion salt and 1 / 4 cup butter . 2 . Chill until firm . 3 . Cut cheese into 1 inch cubes .

18 September 2017

INSIGHT