Pimiento Salad

Ingredients

• one can of pimiento morrones
• yolks of two hard-boiled eggs
• one clove of garlic
• pinch each of salt
• pinch each of cayenne
• two cups chopped celery
• one cup small cheese balls
• two tablespoons butter
• one teaspoon each Worcestershire sauce
• one teaspoon each paprika
• one saltspoon salt
• one-half cup rolled cracker crumbs

Method

1. 1

   Drain, dry, and cut the pimiento into round slices.

2. 2

   Smooth the yolks of the eggs with garlic, salt, cayenne, and a good French dressing.

3. 3

   Stir all and bring to a boil.

4. 4

   When cool, pour over the sliced pimiento, to which have been added celery and cheese balls.

As published

This recipe was extracted from Council cook book (1908), page 29. The excerpt below is the record exactly as published.

Pimiento Salad. Drain, dry, and cut into round slices one can of pimiento morrones. Smooth, in the water of the pim- ientos, yolks of two hard-boiled eggs, one clove of garlic, pinch each of salt and cayenne, and a good French dressing. Stir all and bring to a boil. When cool, pour over the sliced pimiento morrone, to whidh have been added two cups chopped celery and one cup small cheese balls made of any soft cheese, creamed with two tablespoons butter, one teaspoon each Worcestershire sauce and paprika, one saltspoon salt, one-half cup rolled cracker crumbs

Cook this with the app: pantry check, scaling, and the assistant.