1/19/09

Pimento Cheese

1 3 oz. pkg. cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monetary Jack cheese
1/2 cup mayonnaise
1/2 teaspoon seasoning (recipe below)
2 Tablespoons mashed pimentos

Seasoning
I keep a shaker filled with 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder

Mix all ingredients and refrigerate.



Note: I will not touch bought Pimento Cheese, however, this is the best you will ever put in your mouth. Absolutely scrumptious.

1/17/09

Meatballs

3 lbs ground beef
1 can Rotel, drained
1 C grated cheddar cheese
2 eggs
1 can Italian bread crumbs
garlic powder to taste
dash basil
dash cumin
dash oregeno
dash hot sauce

Mix all ingredients in large bowl. Shape mixture into balls. Place meatballs on cooling rack over a jellyroll pan so the grease can cook out of the meat and drain away. Cook on 375F for 40 minutes.

After they're cooked I like to place mine in a crock pot and pour spaghetti sauce over them and serve over noodles.

1/2/09

Black Eyed Pea Salsa

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
Veggies:
3 stalks celery,
finely chopped 3 green onions,
sliced1 red bell pepper,
chopped1 cucumber,
peeled, seeded, and chopped1 jalapeno (optional),
seeded and chopped1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour.