Marinated Pea Salad

Found in SL November 2024 here

 

1 cup granulated sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1 (15-oz.) can very young small sweet peas, drained and rinsed (such as Le Sueur)
1 (11-oz.) can white shoepeg corn, drained and rinsed
1 (4-oz.) jar diced pimientos, undrained
1 cup finely chopped green bell pepper (from 1 small [7 oz.] pepper)
1 cup finely chopped sweet onion (from 1 small [6 oz.] onion) 
1/3 cup finely chopped celery (from 1 large [3 oz.] stalk)
1 tsp. kosher salt
1/2 tsp. black pepper
Fresh dill fronds and/or parsley leaves

Combine sugar, vinegar, and oil in a small saucepan over medium, and cook, undisturbed, until sugar is dissolved, about 6 minutes. Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.

Combine peas, corn, pimientos, bell pepper, onion, celery, salt, and pepper in a large bowl. Add vinegar mixture, and toss to coat. Chill, covered, at least 1 hour or up to 3 days before serving. Serve, without draining marinating liquid, and garnish with fresh dill or parsley. 

 

Spaghetti Veggie Casserole

3 tbsp salted butter

1# spaghetti, broken into 2" pieces (instead of breaking, I recommend cooking the using a knife to chop it)

1 green bell pepper, diced

1/2 yellow onion, diced

8oz cremini mushrooms, trimmed and quartered

1 medium zucchini, cut into 1/2" pieces

1 1/2 tsp fresh thyme

3 garlic cloves, minced

1 pint cherry tomatoes

3 c loosely packed baby spinach

1/2 c dry sherry

1/2 c heavy cream

2 10oz cans cream of mushroom soup

1 4oz jar diced pimentos, drained

1 1/2 c grated sharp cheddar cheese (6oz)

1 1/2 c grated fontina cheese (6oz)

1 tsp seasoned salt

1/4 tsp cayenne pepper

2 c vegetable broth

 

Preheat oven to 350°. Butter a 9x13" baking dish.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Drain and set aside in a large bowl.

Melt the butter in a large skillet over medium high heat. Add the bell pepper and onion and cook, stirring, until beginning to soften, 2-3 minutes. 

Add the mushrooms, zucchini, and thyme and continue to cook until the vegetables are tender and just beginning to brown, about 5 minutes. 

Reduce the heat to med low and add the garlic and cherry tomatoes. Cook, stirring occasionally, until the tomatoes burst and turn jammy, 5-6 minutes. 

Add spinach and stir just until wilted. Transfer the vegetables to the bowl of spaghetti.

Add the sherry to the drippings in the skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, about 30 seconds. Add the heavy cream and simmer for another 30 seconds. Pour into the bowl with the spaghetti and vegetables. Add the cream of mushroom soup, pimentos, 1 cup cheddar and 1 cup fontina, seasoned salt, cayenne pepper, and vegetable broth. Stir until well combined.

Transfer the spaghetti mixture to the prepared baking dish and top with the remaining 1/2 cup cheddar and 1/2 cup fontina. Bake until golden brown and bubbly, 40-45 minutes. Let sit 10-15 minutes before serving. 

Rossalynn Carter's Pimiento Cheese

Found in SL Dec 2024 issue here. The issue wrote an article about this and it's said to be very good.

16 oz. extra-sharp Cheddar cheese, shredded (about 4 cups)
1 (8-oz.) pkg. cream cheese, softened
1/2 cup mayonnaise of your choice
1 (4-oz.) jar diced pimientos, drained
1 Tbsp. grated yellow onion
1/4 tsp. onion powder
1/4 tsp. kosher salt
1/8 tsp. black pepper
White bread slices or crackers, for serving

Mix first 8 ingredients in a medium bowl.
Serve on bread or crackers.

 

Grove Pimiento Cheese Sandwiches

Recipe found in SL September 2023 issue here

2/3 cup mayonnaise (preferably Duke’s)
2 Tbsp. grated yellow onion (from 1 small [4 oz.] onion)
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
8 oz. sharp Cheddar cheese, shredded (about 2 cups)
4 thick-cut bacon slices, cooked and finely chopped (about 1/4 cup)
1/3 cup chopped pimientos (from 1 [4-oz.] jar), drained
1/4 cup finely chopped toasted pecans
1/4 cup, plus 2 Tbsp. chopped fresh chives, divided
16 (about 1-oz.) very thin sandwich bread slices (such as Pepperidge Farm)
1 cup finely chopped fresh flat-leaf parsley
3 Tbsp. chopped fresh tarragon

Whisk together mayonnaise, onion, black pepper, salt, and cayenne in a medium bowl. Add Cheddar, bacon, pimientos, pecans, and 2 tablespoons of the chives; stir until thoroughly combined.

Spread about 1/3 cup pimiento cheese mixture over each of 8 bread slices; top with remaining 8 bread slices. Using a sharp serrated knife, trim and discard crusts from sandwiches to form neat squares. Cut each sandwich in half to form 2 rectangles.

Stir together parsley, tarragon, and remaining 1/4 cup chives in a pie plate or other shallow dish. Dredge sandwich edges in herb mixture, turning sandwiches on each side to lightly coat pimiento cheese mixture. Serve immediately, or store in an airtight container in refrigerator up to 12 hours. 

 

Pimiento Cheese Taquitos

Found in SL Jan/Feb 2026 issue here

Southern Living Test Kitchen Tips:
*Choose your tortillas wisely. If you use corn tortillas that are too thick, they’ll break upon rolling. We recommend La Banderita tortillas for a good supermarket brand.
*Microwave tortillas first. Microwaving tortillas in a damp towel before rolling makes them more pliable and less likely to break. You could also heat them over your stovetop.

*Freeze the rolled tortillas. This ensures the cheese filling won’t melt too quickly while crisping in the oven. 

*Brush taquitos with egg before baking. This will help them stay rolled in the oven. 
*Don’t skip the homemade pimiento cheese. While you can use store-bought pimiento cheese, we recommend making your own as store-bought may melt too much, causing it to seep out of the taquitos. 
*Add your own variations. To bulk up these taquitos, try adding pulled pork, or throw in some scallions or cilantro. 
Editor's Note: This recipe was developed by Craig Ruff; the head note was written by Melinda Salchert. 

2 cups shredded sharp Cheddar cheese 8 oz
1 7-oz jar diced pimientos, drained
1 4-oz can chopped green chiles, drained
3/4 cup cooked and crumbled bacon, 9 slices
3 tbsp mayonnaise
3/4 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper, divided
16  6" corn tortillas, lightly coated with cooking spray
1 large egg, beaten
2 tbsp canola oil
1/2 cup ranch dressing
Chopped fresh cilantro
Chopped fresh dill

Stir together Cheddar cheese, pimientos, green chiles, cooked bacon, mayonnaise, kosher salt, garlic powder, and 1/4 teaspoon cayenne pepper in a large bowl until combined. Set aside.
 

Stack 8 tortillas (coated with cooking spray); wrap in damp paper towels. Place on a microwavable plate, and cover tightly with plastic wrap. Microwave on HIGH until hot and pliable, about 1 minute, 30 seconds.

Working with 1 hot tortilla at a time, brush egg on 1 half of each tortilla. Spread 2 tablespoons cheese mixture over other half of each hot tortilla.Starting with the cheese-covered half, tightly roll into a log (about 1" thick). Transfer to a plate, seam side down. Repeat microwaving and filling process with remaining 8 tortillas, egg, and cheese mixture. Freeze rolled tortillas 30 minutes. Place a large rimmed baking sheet on bottom rack of oven; preheat to 450°F.

Brush rolled tortillas with oil; place seam side down on hot baking sheet. Bake until crispy, 10 to 14 minutes, turning after 6 minutes of baking.

Stir together ranch dressing and remaining 1/4 teaspoon cayenne pepper in a bowl. Transfer taquitos to a platter; garnish with cilantro. Top ranch mixture with dill before serving. 

 

Spicy Remoulade Sauce from the Roanoker

Original recipe found in the Roanoker Nov 2025.

Makes 1.5 cups

 

1c mayo

2 tbsp Dijon mustard

2 tsp whole grain mustard

6 pimento stuffed green olives

2 tsp ketchup

2 tsp lemon juice

1 tsp chopped fresh parsley

1 tsp chopped fresh dill

2 tsp Tony Chacheros cajun seasoning

1 garlic close, minced

2 tsp non pereil capers

4 tsp sweet salad cubes

1/4 tsp Worcestershire sauce

1/8 tsp ground cayenne pepper

3 green onions, white part only, sliced thin

 

Place all ingredients in a mixing bowl. Stir to combine. Cover, chill until ready to use.