Pimento Cheese Ham Salad Recipes

PIMENTO CHEESE AND HAM SANDWICHES

Steps:

• Heat oven to 350ºF.
• Do not separate rolls. Use long serrated knife to cut block of rolls horizontally in half; place bottom halves of rolls in 13x9-inch pan.
• Mix pimento spread, cheddar and pimentos until blended; spread evenly onto cut sides of rolls.
• Place ham on bottom halves of rolls; cover with tops of rolls.
• Mix remaining ingredients until blended; drizzle over sandwiches. Cover with foil. Let stand 20 min.
• Bake sandwiches (covered) 20 min. or until heated through.

PIMENTO CHEESE JELL-O® SALAD

Steps:

• Stir lemon gelatin and boiling water in a bowl until gelatin has dissolved; set aside to cool.
• Stir crushed pineapple with juice and sugar together in a small saucepan over medium heat until sugar has dissolved and mixture comes to a simmer. Set pineapple mixture aside to cool.
• Transfer cooled gelatin and pineapple mixture to a serving dish or mold; stir pimento cheese into mix until completely combined. Gently fold whipped topping into gelatin mixture. Refrigerate overnight.

PIMENTO CHEESE AND HAM SNACKS

Steps:

• For the pimento cheese: Combine the Cheddar, mayonnaise, cream cheese, Worcestershire, mustard, maple syrup, onion and pimentos in a medium bowl and mix until fully incorporated. Reserve half the mixture in a tightly sealed container in the refrigerator to serve with crackers or another use. Put aside the remaining mixture while you prepare the dough.
• For the snacks: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Set aside.
• Brush the phyllo with butter. Halve the piece lengthwise, then cut each piece crosswise into thirds. You will have 6 pieces total.
• Place a slice of ham at the short end of a piece of phyllo. Spoon one-sixth of the remaining pimento cheese down the side of the ham closest to the phyllo. Fold in the excess phyllo along the long edges and then roll the the phyllo into a cigar, starting at the end with the ham and pimento cheese. Brush the phyllo with butter as you roll.
• Place the phyllo cigars a few inches apart on the prepared baking sheet. Bake until golden brown and crispy, 15 to 20 minutes.
• In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
• Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
• Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
• Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

PIMENTO CHEESE SALAD

Steps:

• Chop cheese, using a food processor. Add all other ingredients, except crackers and mix well. Add a small amount of crushed saltines crackers to lighten the cheese taste, if needed. Chill.

QUICK AND EASY PIMENTO CHEESE

Steps:

• In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.