RSS

Tag Archives: Pimento

Betty’s Version of Cheesy Peas

Velveeta Cheese

Image via Wikipedia

In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

Tags: , , , , , , , , , ,

Betty’s Celestial Cheese Rice Strata

In this video, Betty demonstrates how to make her Celestial Cheese-Rice Strata. This is a beautiful and tasty casserole that goes with almost any entrée. I hope you can use it over the holidays!

Ingredients:

3 cups cooked regular rice (Use 1 ½ cups rice, 1 ½ cups water, 1 teaspoon salt. Cook, covered, for 14 minutes.)
2 cups shredded sharp cheddar cheese
2 oz. diced pimiento, drained
2 ½ cups milk
4 eggs, well-beaten
½ teaspoon seasoned pepper
½ teaspoon dry mustard
¼ to ½ teaspoon hot sauce (Use more, if you like it hot!)
½ teaspoon salt, optional (I omitted the salt, but the casserole will be better with ½ to ¾ teaspoons salt.)

Place half of the cooked rice into a lightly greased 13-inch by 9-inch by 2-inch Pyrex baking dish. Top with half of the cheese and half of the pimiento. Repeat layers. Combine remaining ingredients and mix well. Pour mixture over rice layers. Bake at 325 for approximately 45 minutes, or until a knife inserted into the center comes out clean. Serve immediately! This is a great addition to any table, and it is wonderful at holiday and potluck dinners! I hope you enjoy it! Have a Very Merry Christmas! Love, Betty & Rick ♥♥♥♥♥ ( This was made at Christmas 2010 lol)

 
1 Comment

Posted by on March 16, 2011 in Betty's Kitchen, Cheese

 

Tags: , , , , , , , , , , , , ,

Betty’s Jazzed-Up Grilled Pimiento Cheese Sandwiches Recipe

A wedge of Unpasteurised West Country Cheddar ...

Image via Wikipedia

In this video, Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich.

Ingredients (for 2 sandwiches; you may have some filling left over):

2-oz. jar diced pimiento, drained
¼ cup mayonnaise
¼ cup sour cream
green tops of 1 green onion, finely chopped
1/8 teaspoon ground red pepper, or less, to taste
8-oz. extra sharp white cheddar cheese, shredded
4 white or wheat bread slices
1 medium tomato, thinly sliced
2 tablespoons butter, softened

In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the bottom side, turn the two sandwiches over and brown the other side. When both sides are brown, remove from skillet and immediately place on a serving plate. I served mine with Kentucky “Caviar” and Raspberry Tea, both of which you will find in bettyskitchen. I hope you enjoy the sandwiches! –Betty 

 
 

Tags: , , , , , , ,

 
%d bloggers like this: