Stacie - instead of having pimiento cheese spread, why not have it as a hot dip? We loved this with Triscuits!

BAKED PIMENTO CHEESE DIP

1-1/2 cups mayonnaise
1 (4 oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8 oz.) block extra-sharp Cheddar cheese, shredded
1 (8 oz.) block sharp Cheddar cheese, shredded
Garnish: chopped parsley

Stir together first 5 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-quart or 11- x 7-inch baking dish. Bake at 350° F. for 20 minutes or until dip is golden and bubbly. Garnish, if desired.

Here's an egg roll recipe for you too:

SHRIMP AND PORK EGG ROLLS

1/2 lb. ground pork
2 Tblsp. freshly grated ginger
1/4 tsp. salt
1 medium head of cabbage, finely shredded
5 or 6 green onions, chopped
3 or 4 large carrots, grated
3 or 4 stalks of celery chopped
1 cup of mushrooms chopped
1/2 lb. cooked salad shrimp
3 Tblsp. hoisin sauce
3 Tblsp. soy sauce
1/2 tsp. salt
Egg roll wrappers
Vegetable oil for frying
Mandarin Orange Sauce, Thai Peanut Sauce, or another Asian sauce for dipping

Brown the pork and add the 1/4 tsp. salt and fresh ginger for seasoning. Remove the meat from the pan and set aside. Cook the cabbage, green onion, carrot and celery until it is wilted and crisp-tender. Add the seasoned cooked meat, shrimp, and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 tsp. salt. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder. Cook the egg rolls in hot oil until the outsides are brown.

BakerÂs note: These can be cooked in hot oil in a saucepan on the stovetop. Make sure that the oil is about two-inches deep and 350° to 375° F. If the first egg roll does not cook rapidly enough, turn the heat up. (Slowly cooked egg rolls will be greasy.) To bake place on a greased cookie sheet and bake at 400° F. for 15-20 minutes or until browned.

Recipe from The Prepared Pantry.

In 2002, I copied this recipe from this site and forgot to note who posted it. I'm in the South and Southerners consider pimento cheese to be a birthright. They love this recipe and so do I!

WORLD'S BEST PIMENTO CHEESE

4 tablespoons mayonnaise
1 3-oz. package cream cheese, at room temperature
3 cloves of garlic
Handful of fresh parsley
Several vigorous shots of Tabasco and Pickapepper sauces
1 cup pecans
1 4-oz. jar sliced pimentos with the juice
12 oz. extra-sharp cheddar cheese, grated.

Puree until smooth in food processor the mayonnaise, cream cheese, garlic, parsley and sauces. Turn into a bowl.

Coarsely chop pecans. Add pecans and pimentos with juice to the mayo mixture. Add grated cheese. Stir well to combine.

Store in refrigerator at least 1 hour before serving. The spread is even better the next day. Serve on bread, crackers or with vegetables.

Makes about 2.5 cups.

I've never tried pimento cheese spread...will copy and paste.
Will make this in the near future.

Linda

Fried Won Ton

ingredients:
1 pkg. won ton wrappers [found in the produce department]
1 pkg. pork sausage
4 scallions [diced]
1 can water chestnuts [diced]
dash of salt, pepper, and garlic salt

Mix all ingredients

Lay won ton wrappers flat on counter top. Place 1 tsp. of mixture in the center of each skin. Dip your fingers into a cup of warm water and moisten two edges of the wrapper then fold it in half into a triangle shape. Moisten the two outer points of the triangle then bring them together. Fry in oil at 350 degrees for about 3 minutes. Turn over once during cooking.

I really like won tons stuffed with a cream cheese, crab and a little chopped jalapeno. Haven't made them myself yet though.

Not sure where I got this recipe from but they are tasty morsels! I also have some great recipes for sui mai and pot stickers but they use round won ton wrappers and I'm guessing you have the rectangular. If not I'm glad to post them

Wonton Wrapped Shrimp

1 Tbl minced garlic
3 Cup plus 1 tablespoon vegetable oil
2 Tsp soy sauce
1 Tsp red pepper flakes
1 Tbl hoisin sauce
12 jumbo shrimp peeled and deveined, tails intact
12 square wonton wrappers
1 egg beaten
12 chives ( I don't do the chive thing, too fussy )

Combine garlic, 1 tablespoon oil, soy sauce, red pepper flakes, and hoisin sauce in a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 1 hour.

Place wrappers on work surface and cover with a damp kitchen towel.

Working with 1 wrapper at a time, brush edges of wrapper with a beaten egg. Place a shrimp diagonally across the center and fold wrapper around shrimp. Place the chives in a bowl of hot water for 1 minute. Drain and tie 1 chive around each wonton-wrapped shrimp. Trim off excess chive.

Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.

Heat the remaining 3 cups oil in a large wok until 375 degrees F.

Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes. Using a slotted spoon remove from the oil and drain on paper towels.

NOTE: I serve with thai chili sauce for dipping, plum sauce would work too.

Believe it or not, I just bake the wonton wraps for a low fat snack. If the boys want the "real food", deep fry them and serve them like chips with salsa and/or dips. Make sure to remove the white powder before baking or frying though.

I got this wonton recipe from my ex-MiL, so it's all done by feel, not amounts. It isn't authentic anything, I'm afraid, but my kids (and grandkids) love it.

Season ground beef with salt and pepper, and add finely minced garlic, onion, and celery. Put a small ball of the meat mix on wonton wrappers and fold as in the recipes above. Deep fry and drain well on paper towels.

Serve with a dipping sauce made of ketchup with Tabasco sauce added to taste.

Thanks guys,you have given me a good idea of where to start. Now to get the house picked up in time;)

Stacie