RECIPES:

pimiento; pimento A large, red, heart-shaped sweet pepper that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (the Spanish word for "pepper") is sweet, succulent and more aromatic than that of the red bell pepper... Pimientos are the familiar red stuffing found in green olives.

What's that in my olive?
Pieces of pimento are the familiar stuffing found in green olives. The sweet flavor of the pimento counterbalances the bitter taste of the olive, making a perfect match.

Pimento is the Spanish word for "pepper." Also called pimientos, these sweet peppers are juicy, aromatic, heart-shaped miniature peppers. They are popular stuffers and delicious for eating fresh off the plant. These are vigorous, highly productive plants that produce early maturing fruit measuring 3-4 inches long by 2-3 inches wide. Pimentos are best when fully mature and scarlet red. Try chopped pimento in pasta salad-it adds depth to the flavors and brightens the salad with its brilliant color. Pimentos are available fresh in late summer and early fall, but are available year round preserved in oil in your grocer's condiments aisle.

We are proud to present a collection of recipes that use pimentos in them... just to add to our collective appreciation of the pimento:

Three-bean salad

MAKES 5 (1/2-CUP) SERVINGS

1 cup white vinegar
1/2 cup bottled Italian salad dressing or vegetable oil
1 cup sugar
1 teaspoon salt
1 teaspoon mild paprika
1 (16-ounce) can cut green beans, drained
1 (16-ounce) can cut wax beans, drained
1 (16-ounce) can red kidney beans, drained
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1 (2-ounce) jar chopped pimiento
1 cup finely chopped celery

In a small, nonreactive saucepan over medium heat, combine vinegar, Italian dressing or oil, sugar, salt and paprika. Heat, stirring constantly until sugar has dissolved, about 2 minutes. Remove from heat and cool to room temperature.

In a large bowl, combine beans, onion, bell pepper, pimiento and celery. Pour dressing over vegetables and stir to coat.

Cover and refrigerate several hours before serving.

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Pimento Cheese Sandwich Spread

1 (8 oz. pkg) reduced-fat mild cheddar cheese, shredded
1 (8 oz. pkg) reduced-fat sharp cheddar cheese, shredded
1 (8 oz. pkg) reduced-fat process cheese spread in a loaf
2 tbsp sugar
1 tbsp vinegar
1/2 tsp pepper
1 1/2 cups fat free mayonnaise or salad dressing
2 (4 oz.) jars diced pimento, drained

Combine cheeses in a food processor just until in fine pieces; pour into large mixing bowl. Add remaining ingredients (except pimento) to processor and process just until ingredients are combined. Pour over cheese in mixing bowl and mix well; lightly process in food processor, if desired, to bring orange color throughout mixture; stir in pimento. Makes 1 quart of spread, or 32 servings (2 Tbsp each).

Combine cheeses in a food processor just until in fine pieces; pour into large mixing bowl. Add remaining ingredients (except pimento) to processor and process just until ingredients are combined. Pour over cheese in mixing bowl and mix well; lightly process in food processor, if desired, to bring orange color throughout mixture; stir in pimento. Makes 1 quart of spread, or 32 servings (2 Tbsp each).

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String Bean and Pimento Salad Recipe

2 cups cooked string beans
1 cup shredded celery
2 teaspoons chopped onion
3 pieces canned pimento cut into small dice
Chopped parsley

Mix the ingredients, and blend with mayonnaise or cream mayonnaise.

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Palm Beach Sandwiches (a.k.a. Pimento Cheese Sandwiches)

Despite their genteel Floridian name, these cheddar-cheese- and-red-pepper-salad-filled sandwiches are popular throughout the South. Good cooks embellish them variously (substituting homemade red pepper conserve or diced green chilies for the roasted peppers or supplementing either with chopped pecans); hasty cooks don't hesitate to resort to jarred pimientos.

2 large heavy red sweet peppers
3/4 cup mayonnaise, fresh or purchased
1/2 cup thinly sliced green onions
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon hot pepper sauce
3/4 pound sharp Cheddar cheese, coarsely grated
16 thick slices white sandwich bread

1. In the flame of a gas burner or under a preheated broiler, roast peppers, turning them, until the skins are lightly and evenly charred. Slip the peppers into a paper bag, close the top and steam the peppers until cool. Rub away the burnt peel, then stem and core the peppers and finely chop them.

2. In a large bowl, stir together the chopped peppers, mayonnaise, green onions, lemon juice, mustard, and hot pepper sauce. Gradually stir in the grated cheese, mixing thoroughly . The sandwich filling can be prepared up to 1 day ahead. Cover and refrigerate; return it to room temperature before proceeding.

3. Up to 30 minutes before serving time, lay 8 slices of the bread on a work surface. Divide the filling evenly among the slices, spreading it to the edges of the bread and using it all. Top with the remaining 8 slices of bread. With a serrated knife, carefully cut the sandwiches in half on the diagonal. Cover the sandwiches with plastic wrap and then drape them with a dampened towel until serving.

Serves 8.

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Spinach and Pimento Omelet
(courtesy of www.aboutproduce.com)

1 box (10 ounces) spinach, frozen, thawed and dry
1 c pimentos, chopped
1 t thyme, dried
1/4 c scallions, chopped
1 t olive oil
2 T mozzarella cheese, shredded part-skim
2 c egg substitute, fat free
2 T margarine 1/2 c tomatoes, diced

Chop spinach; place in medium bowl and add the pimentos and thyme. In a large non-stick frying pan over medium heat, saute the scallions in the oil until soft, about 5 minutes. Add the spinach mixture and warm through. Return to the bowl, add the mozzarella, and set aside.

In another medium bowl, whisk together the eggs and water. Place the frying pan over medium-high heat and let stand for about 2 minutes. Add 1 tsp. margarine and swirl the pan to distribute it. Add half the eggs. Lift and rotate the pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.

When the eggs are mostly set but not dry (in 2 to 3 minutes), spread half of the spinach mixture over the eggs. Use a spatula to fold the omelet in half. Cut in half and transfer to individual dishes. Repeat with the remaining 1 tsp. margarine, eggs and spinach mixture. Sprinkle each serving with about 2 Tbsp. tomatoes.

Makes 4 servings.

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Pimento Wine

6 cups ripe pimento
2 cups lime juice
3 pieces cinnamon
8 cups proof rum
4 lbs dark sugar

Place pimento, rum, lime juice and spice in saucepan. Boil for 25 minutes. Leave for a few days. Boil sugar in 1 quart water to make a syrup. Strain this mixture into pimento mixture. Allow to cool and then put away to cure.

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Cashew Pimento "Cheese" Macaroni

2 cups macaroni
1.33 cups water
1 cup raw cashews
1 tsp. salt
0.5 cup oil
0.33 cup lemon juice
4 oz. jar pimentos
1 tsp. onion powder
1 tsp. garlic salt
3 Tbsp. brewer's yeast
1 medium chopped onion
2 Tbsp. oil

Cook macaroni according to directions and drain. Whiz in blender, water, cashews and salt. Add oil slowly while continuing to blend. Then add the lemon juice, pimentos, onion powder, salt and yeast and blend until smooth. Saute onion and mix with macaroni. Place in baking dish. Pour the sauce over the macaroni.

Bake at 350 Degrees for 45 minutes. Top with bread crumbs or wheat germ if desired, before baking.

Recipe taken from (375 Meatless Recipes)

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If you have any additional pimento-related recipes that you would like to share with the world, please do email them to us at your convenience!

Thanks.