This recipe comes from Marvin Exley, Billie’s foster father. This is a versatile recipe that is a good addition to any refrigerator. It can be made into sandwiches and is great for fishing trips, hiking trips, or other excursions. It is ideal for ladies’ socials or afternoon teas—make open-face tea sandwiches and garnish with a bit of parsley or a slice of stuffed olive. It is wonderful as a quick appetizer on Ritz crackers or as a side dish stuffed into celery ribs. It can also be a great “sport-mom” snack.
1 pound (4 cups) cheddar cheese
1 (7-ounce) jar pimientos, diced and drained
1 (8-ounce) package softened cream cheese
1 tablespoon Worcestershire sauce
2 tablespoons mayonnaise
Grate the cheddar cheese and place it in a medium-sized mixing bowl. Add the pimientos and cream cheese. Mix at low speed with an electric mixer. Slowly add the Worcestershire sauce and mayonnaise. After the mixture is blended, increase the speed of the mixer and continue to mix until it is smooth.
YIELD: 5 TO 6 CUPS
FOR LARGE QUANTITIES
3 pounds cheddar cheese
3 (7-ounce) jars pimientos, diced and drained
3 (8-ounce) packages softened cream cheese
⅓ cup Worcestershire sauce
¼ cup mayonnaise
YIELD: ABOUT 4 QUARTS