My mom loved pimento cheese.

Have fun with your picnic, Glenda.

Dawn would LOVE to have your shrimp spread recipe, please!

We picnic weekly in the summer as our local parks department sponsors free evening concerts every Wednesday evening. It's a big community event.....more of a social occasion than just enjoying the music, with folks bringing their dogs, the kids running around playing (always a balloon artist and bubble machine) and folks migrating from group to group to visit and chat a few minutes. So very different from a planned picnic for a large bunch!!

We tend to focus mostly on finger food - cheese and crackers, pates, olives, deviled eggs sometimes, hummus or guacamole, usually some sort of salad or fresh veggies and fruit. Maybe chicken wings. Always wine!!

The pimento cheese would be a nice addition.....I might have to mix up a batch!

Sounds good, Glenda. I have many of your recipes in my files from over the years I've been reading these forums - Alaska cole slaw and tomato pie come to my mind immediately, oh and brownie brittle and pineapple casserole - all 4 are delicious! I guess I'll add this one too, thanks!

There you go again Glenda - having fun doing cool things! Could we see some pics of the event?

Glenda, I'm about to go out for the day, but will post the recipe either this evening or tomorrow sometime.

Hope you have fun!

Dawn, hope you will share your shrimp recipe. I'm all set, for big turnout! Gonna be warm

Thanks for the recipe, Glenda. I love pimento cheese.....is that a southern thing? Looking forward to the shrimp recipe as well.

Dawn, I love potato salad and have had many including with beets and with peas. What makes yours mean?

Glenda, the shrimp spread is something I make by eyeballing the ingredients and adjusting seasoning until it tastes right to me. You, being the experienced cook that you are, should have no trouble getting it the way you like it. It's very simple to make.

One pound of cooked, de-veined shrimp.

Mayo (can used cream cheese in place of mayo if desired)

2 -3 Green onions (tops only thinly sliced)

Fresh Dill

One garlic clove

Salt and pepper

Place shrimp and garlic in food processor and process until finely chopped. Place in bowl and stir in green onions, 1 - 2 Tbspns finely chopped dill and mayo (just enough to make the mixture hold together. You want it to be spreadable not gloppy) and salt and pepper to taste. Mix well, chill for several hours or overnight. Serve with crackers or as a veggie dip.

Dolly, the potato salad I make doesn't have any special ingredients that make it unique. I think what it is is the dressing I make which has quite a bit of yellow mustard and I add enough so that the salad holds together, but not so much that it's gloppy. It should be creamy but not sloppy.

If you've ever noticed my comments about salads (such as potato, macaroni or coleslaw) or spreads such as tuna salad, you'll notice that gloppy always comes up. I don't like dishes that are gloppy; I think I may have a slight aversion to mayo as if there is too much it makes me gag. It's a texture thing.

The potato salad I make contains potatoes, hard boiled eggs (one egg for each potato used), green onion tops, dill pickles and black olives (the last three until the ratio to potatoes looks about right). Cut potatoes into small cubes, chop eggs and pickles and finely slice green onion tops and olives. Make a dressing of mayo, yellow mustard, salt and pepper. I put in quite a bit of mustard and a lot of coarse ground black pepper.

Mix dry ingredients and then add the dressing a little bit at a time until well mixed and not gloppy. Refrigerate until well chilled and add more salt/pepper if needed before serving

My pimento cheese and crackers was a huge success. Very little left.

Picnic was a a great one! Hot though! Think next year I'll wait and plan for Sept.

Dawn, thank you. I didn't want to bother you for a recipe. I appreciate the time you took to share. I think one way your potato salad differs is the amount of eggs. I have not had one with olives that I recall. Going to make it this week.

Glenda it is so good of you to organize this every year. And there is a lot of really yummy looking food on that table!

Glenda you are AMAZING!! What a wonderful picnic, everyone looks like they are having fun!

My pleasure, Dolly. No bother at all - happy to share and hope you enjoy.

Fun pics and good recipes! I have never had homemade pimento cheese, just store bought. Now I will make it. I like the idea of more eggs in potato salad., and the shrimp spread I am going to make today!!!

Dawn I am right there with you about mayo and texture. My potato salad is very much like yours texture wise except I use sour cream instead of mustard. I don't like gloppy and I don't like large chunks either. Everything must be chopped fine and the potatoes in smallish "cubes". I like a bit of finely chopped celery and/or green pepper. Olives are optional for me. Lots of paprika on top.

That's certainly an unusual pimento cheese recipe!

Looks like a fun event and hope you enjoyed yourself.

It's not an unusual pimento cheese recipe. The evaporated milk gives it a creaminess. I've been making this recipe for 45 years. Naturally a tried and true recipe. Great with crackers, finger sandwiches. Was always a must have back in my rv camping days.