photograph by Matt Hulsman

For the Pimento Cheese:

8 ounces extra-sharp Cheddar cheese, grated
8 ounces Vermont Cheddar cheese, grated
3 ounces cream cheese, softened
10 drops Texas Pete (or Tabasco)
¼ teaspoon Spice Island Beau Monde seasoning
White vinegar
7-ounce jar chopped red pimientos
2 tablespoons mayonnaise
Dash of cayenne pepper

Mix all ingredients together in a food processor. Start with 1 teaspoon vinegar, add up to 1 tablespoon, to taste. Use pimento juice to soften mixture. Enjoy your Southern pimento cheese.

For the Potato Salad:

4 cups potatoes, boiled and diced
1½ cups celery, chopped
½ cup scallions, chopped
1 tablespoon fresh lemon juice
⅓ cup green pepper, diced
2 tablespoons parsley, snipped
1 cup mayonnaise
1 tablespoon vinegar
2 teaspoons prepared mustard
1½ teaspoons salt
¹⁄₈ teaspoon pepper

Mix all ingredients except potatoes. Add potatoes and toss well. Chill before serving.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.