Are you a pimiento cheese fan? You’re golden. You will love this.
I know that this recipe is mockable. It deserves to be mocked.
It’s friggin’ white sauce, processed cheese, and pimiento.
I had this recipe bookmarked to make forever, then went back and looked at it and wondered what on earth made me think I wanted to make it. It sounded repulsive.
So I had to make it. Just to see.
Curiosity wins! Loved it. Ate it all.
I’m feeling terse today.
I love pimiento cheese.
Golden Celery (adapted from the Betty Crocker Cookbook circa the 60′s-ish)
6-7 stalks of celery
2 Tbsp. chopped onion
1/2 Tbsp. butter
1/2 Tbsp. flour
1/8 tsp. salt
1/16 tsp. freshly ground pepper
1/2 c. Almond milk
3 slices cheddar cheese
1/2 tsp. dry mustard
2 Tbsp. sliced pimiento
Chop yer celery. Bring a pot of agua to boil and add a dash of salt and celery. Bring back to a boil and cook until tender. Take it off the heat and drain.
In a skillet, cook the onion in buttah until tender as your heart. If you’re a mean person cook longer than that. Take off heat, stir in flour, salt and pepper. Cook over low heat stirring just a bit, until blended, then take off heat, add milk and bring back to a boil and cook n stir for a minute. Add cheese and mustard and stir until cheese melts. Add celery and pimiento and stir in. Phew. You are done.