Enjoy some delicious recipes!

Program #625

Pimento Cheese

(1 serving)
1 Package pre-shredded sharp cheddar (2 cups)
1 pepper from a jar of "sweet pimento" flame roasted peppers
mayonanaise

Place all ingredients in food processor with a steel blade. Pulse until mixed. You can use any kind of cheese, including the Mexican cheese found in the dairy case. This appetizer can be made a day before serving, and will keep for several days refrigerated.

Mini Tomato Pies

mini phyllo tart shells (frozen food section)
Roma Tomatoes- sliced 1/4 inch thick
Pimento Cheese

Make pimento cheese according to recipe in the index. Place the tart shells on a baking sheet. Fill the tart shells with a small amount of pimento cheese. Top each tart with a Roma tomato slice. Bake in a preheated 300 degree oven until cheese is melted and tart is bubbly.

Texas Okra Ham Rolls

1/2 pound thinly sliced red pepper ham
1 (8 ounce) container cream cheese with chives
1 jar pickled okra

Lay ham pieces on flat surface. Spread with cream cheese. Trim the ends of the okra. Lay the okra end to end on the ham slice. Roll up tightly. Chill. Slice into 1-pieces to serve. Serve on bed of watercress or red leaf lettuce.

Figs with Mascarpone

12 large figs
1 container mascarpone sauce
good honey
5-6 mint leaves

Wash and dry figs. Cut a cross into the top of each fig and spread slightly apart. Using a spoon or pastry bag, put some of the mascarpone cheese into the figs. When finished with all the figs, drizzle with honey. Stack the mint leaves and roll them to make a chiffonade. Slice the leaves thin and place on top of the figs.

Linda Weiss

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