Sallie's Sort of Pimento and Cheese


1½  cups freshly grated sharp Cheddar Cheese

1 ½ cups freshly grated Monterey Jack Pepper Cheese (You can sub regular for hot pepper for a milder taste)

1 cup mayonnaise

1 clove garlic, minced or put through a garlic press

1/4 cup chopped olives (or just pimentos if you’re being traditional)

1 tsp salt

2 Tbsp Sherry


Mix everything together and taste for seasonings.

Oven-dried Tomatoes

4 Roma tomatoes, ends removed, each sliced into 4 even slices

2 cloves garlic, minced or put through a garlic press

1 Tbsp Balsamic Vinegar

2 Tbsp olive oil

1/2 tsp each, salt and pepper


Preheat oven to 300 degrees.

Line a baking sheet with foil.

Lay tomato slices on foil and top each with a little garlic.

Drizzle with the vinegar and olive oil and sprinkle with salt and pepper.

Bake in the oven until dried and browning, 3 to 4 hours.  (Check in case the ones around the outside get done more quickly, so you can remove them before they get to brown.)

Cool and remove from baking sheet.

Use immediately or store in a covered container in the refrigerator for up to a week.

© Deer One Publishing 2021