Serious Eats - seriouseats.com

Childhood memories of Texas summer and lunches of my Mom's pimiento cheese. She would call all of us kids, of which there where 4, on to the back porch and hand us paper napkins with this lucious cheese spread between slices of white bread We would sit on the steps placing eat bite carefully in our mouths so not to loose on single bite! The following is the recipe I found in her handwritting in her cookbook fly leaf.

1 pound Red Rind LongHorn cheddar cheese grated by hand with box grater
1 4 oz jar pimientos drained well
1 teaspoon finely minced sweet onion
1 clove finely minced fresh garlic
1 grated dill pickle (Best Maid)
1/4 teaspoon black pepper
1/2- 3/4 cup mayonniase (Hellmanns)
Mix all ingredients by hand until spreadable. Chill for 2 hours and serve.

I am sure this is an old recipe as Mom is now 80 and I have crossed the midnite hour.:(