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Big Bo’s Ham Bone Soup and Pimento Cheese

food pics 218 Amy: Growing up we always had baked ham for holiday meals. Around our house we tried not to waste anything. Mom would take the leftover ham and ham bone and make the best soup. The ham bone makes a wonderful broth. She would use the leftover vegetables and put them in the soup. Mom always made grilled pimento cheese sandwiches to go with the soup. It was so yummy. Feel free to use whatever vegetables you have in the freezer, fridge or pantry. This recipe is very versatile.

Big Bo’s Ham Bone Soup and Pimento Cheese

What you will need-
1 large ham bone (leftover ham, diced)
1 large onion, chopped
1 28 ounce can diced tomatoes
1 clove garlic
3 dashes Worcestershire
1 14 ounce can beef broth
1 16 ounce bag frozen vegetable soup mix
1 14 ounce can corn, drained
1 14 ounce can cut green beans, drained
¼ cup rice or 1 cup pasta sea shells
Salt and pepper to taste

How to do it-
Take the leftover ham bone and remove the majority of the meat off of it. Get your soup pot out and put the ham bone in it and the ham. Add your onions, diced tomatoes, garlic, Worcestershire sauce, beef broth and enough water to completely cover the ham bone. Bring to a rapid boil and reduce heat and let simmer for 2 hours. Add the rest of the stuff and cook until pasta is cooked and vegetables are warm.

Amy: First, I need to tell you what minner cheese is. It’s nothing more than pimento cheese. Our Mom and Mrs. Paula have always called it minner cheese. Go figure! You know how sometimes a smell, taste or something you see will take you back to a part of your life? Sometimes it is a happy place and sometimes it is not. Well, this recipe always takes Suzy and me back to a very happy place, my childhood. Amy: Growing up Mama always had pimento cheese in the fridge. Being who we are, 2 girls that love them some groceries, we found all different ways to eat pimento cheese. Of course, we used it as a dip. That is just a given. We would use chips, crackers, celery or anything around the house that resembled a chip. We would eat a spoonful at the time out of the fridge. We also liked to slap it on some lite bread, add some tomatoes and bacon and grill that baby up. We would spread it on French bread and stick it under the broiler for a few minutes and melt the cheese, now that is some fine eating. Our favorite way would have to be to make a bend back and eat it dipped in our Mama’s homemade vegetable soup. We hope you get as much pleasure out of this recipe as we have. This recipe makes a heap of minner cheese but it will last a good while in the fridge.

Mom’s Minner Cheese (Pimento Cheese)

What you will need-
4 cups sharp cheddar cheese at room temperature, finely grated
3 cups Monterey jack cheese at room temperature, finely grated
4 ounces cream cheese, room temperature
¼ cup onion, grated
2 4 ounce jars pimento, with juice
1 cup mayonnaise (add more if you like it real mayonnaisy)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon white pepper
For something a little different, add one of these-
½ cup jalapeno slices, chopped
1 4.25 oz can chopped olives
3 teaspoons capers
¾ cup toasted pecans

Let’s make some of Mama’s Minner Cheese-

We need to tell you the 411 on store-bought shredded cheese. Pre shredded cheese has a preservative added to keep it from clumping. Therefore, when you add the mayo to the cheese, it just doesn’t combine and form the right texture. Now, we do use it from time to time and it works great on a lot of different things. However, it does not work well when making pimento cheese. Also, let your cheese come to room temp before you grate it. We know we put it up there in the list of things you will need but we want to re-emphasize the importance of this step. Now that we have given you the 411 on the 911 let’s get to making the minner cheese. This is an easy one, folks. Mix all the ingredients together in a large bowl and serve it anyway you would like. Store your minner cheese in the fridge.
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Big Bo’s Vegetable Soup and Pimento Cheese

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This soup was a staple in our house. The sisters always had tons of friends over every weekend. Poor Mama, “literary poor” would cook up Army pots of this superb soup to feed us heathens.
All of our friends loved Big Bo’s Vegetable Soup and her homemade pimento cheese sandwiches.

Big Bo’s Vegetable Soup

Gather-
1 pound ground beef
1 large onion, diced
2 cloves garlic, minced
3 dashes Worcestershire sauce
1 14 ounce can beef broth
1 14 ounce can water
1 28 ounce can diced tomatoes
1 16 ounce bag frozen vegetable soup mix
1 14 ounce can corn
1 14 ounce can cut green beans
Salt and pepper to taste

This is how you make Big Bo’s soup-
Not much to making this soup. Get you a large soup pot out and brown your ground beef and onions over medium to medium high heat. Drain off the excess grease. Now in the south people like them some greasy soup, so a lot of people leave the grease. That’s your call; believe it or not we drain our grease off of the meat. Next add garlic, Worcestershire sauce, broth, water and tomatoes. Turn your heat down and let those ingredients simmer and get to know one another. Next the vegetable soup mix and the rest of the vegetables. Season with salt and pepper and taste the broth and see if it needs anything. Simmer for an additional 30 minutes to an hour.

You know how sometimes a smell, taste or something you see will take you back to a part of your life? Sometimes it is a happy place and sometimes it is not. Well this recipe always takes us back to a very happy place, our childhood. Growing up we always had pimento cheese in the fridge. Being who we are, 2 girls that love them some groceries, we found all different ways to eat pimento cheese. Of course we used it as a dip, that is a given. We would use chips, crackers celery or anything around the house that resembled a chip. We would eat it a spoonful at a time out of the fridge. We also liked to slap it on some lite bread, add some tomatoes and bacon and grill that baby up. We would spread it on French bread and stick it under the broiler for a few minutes and melt the cheese. Our favorite way would have to be to make a bend back and eat it dipped in our mother’s homemade vegetable soup. We hope you get as much pleasure out of this recipe as we do.

Mom’s Pimiento Cheese

What you will need-
4 cups sharp cheddar cheese at room temperature, finely grated
3 cups monetary jack cheese at room temperature, finely grated
4 ounces cream cheese, room temperature
¼ cup onion, grated
2 4 ounce jars pimiento, with juice
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon white pepper

How to make pimento cheese-
This is an easy one, folks. Mix all the ingredients together in a large bowl and serve it anyway you would like.

Pimento Cheese

Our mother has been making pimento cheese for us forever. Pimento cheese is so easy to make and this recipe is great. Our dear friend Jamie hated pimento cheese until she tried Mom’s.
Serve with crackers, on a bed off lettuce, on a sandwich or grilled. The sisters like to make a sandwich, add sliced tomatoes and bacon and grill. Try a scoop on your grilled burger, now that’s some good eating.

Pimiento Cheese

Ingredients:

4 cups sharp cheddar cheese, at room temperature and finely grated

3 cups monetary jack cheese,at room temperature, finely grated

3 tablespoons grated onion

2 4 ounce jars pimiento, with juice

1 cup mayonnaise

4 ounces cream cheese

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon white pepper

Directions:

Mix all ingredients together in a large bowl. Chill

Big Bo’s Vegetable Soup (leftover ham bone) and Pimento Cheese

Growing up we always had baked ham for holiday meals.  Around our house we tried not to waste anything.  Our Mom would take the leftover ham and ham bone and make the best soup.  The ham bone makes a wonderful broth.  She would use the leftover vegetables and put them in the soup.  Mom always made pimento cheese sandwiches (recipe follows) to go with the soup.  It was so yummy.  Feel free to use whatever vegetables you have in the freezer, fridge or pantry.  This recipe is very versatile. 

Big Bo’s Vegetable Soup

 

Ingredients:

1 large ham bone (leftover ham, diced)

1 large onion, chopped

1 28 ounce can diced tomatoes

1 clove garlic

3 dashes Worcestershire

1 14 ounce can beef broth

1 16 ounce bag frozen vegetable soup mix

1 14 ounce can corn

1 14 ounce can cut green beans

¼ cup rice or 1 cup pasta sea shells

Salt and pepper to taste

 

Directions:

In a large soup pot, place the ham bone, onion, diced tomatoes, garlic and enough water to completely cover ham bone.  Bring to a rapid boil, reduce heat and simmer for 2 hours.  Add remaining ingredients and cook until rice is cooked and vegetables are warm. 

The Sweet and Savory Sisters love some pimento cheese.  Growing up our mother made this for us a lot.  She would make a huge pot of vegetable soup and serve pimento cheese sandwiches with it.  Pimento cheese sandwiches are even better grilled. We like to add bacon and tomatoes to ours before we grill it. It’s also fabulous on a hamburger.    

 

Pimiento Cheese


 

Ingredients:

4 cups sharp cheddar cheese, finely grated

3 cups monetary jack cheese, finely grated

¼ cup grated onion

2 4 ounce jars pimiento with juice

1 cup mayonnaise

4 ounces cream cheese

 1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1\2 teaspoon white pepper

 

 

Directions:

Mix all ingredients together in a large bowl.

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