Nana's cheese filling for the "little sandwiches" at wedding receptions and luncheons. It is addicting and certain people have been known to just eat it with a spoon. Here it is from her files…
2 lbs. cheese (long horn, cheddar, nothing too sharp)
1/2 small jar diced pimentos
1 small can diced green chiles
1/2 t. tobasco or other hot sauce
1/4 t. garlic powder (optional)
mayonaise
pickle juice
salt and pepper to taste (optional)
Shred cheese with a regular size grate. The fine shred is too fine. In a large bowl toss cheese, pimentos and diced green chiles. In a small bowl mix about 1 1/2 C. mayonaise with the hot sauce and if you wish the garlic powder. Add about 1/4 C. dill pickle juice and blend well. Pour over cheese mixture and mix well. The mayo and pickle juice measurements are pure speculation. I just put in what I think, taste it and decide if it needs more of anything. Salt and pepper to taste. I don't add any pepper and rarely add any salt. Best if made the day before your planned use so flavors can blend well. Often the cheese will sort of "soak up" some of the moisture. To loosen up the mixture to spread on sandwiches, or to use as a dip for crackers just add some pickle juice, or maybe some cream or half & half. Even a little more mayo will sometimes do the trick. Up to you.
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