Tamales were being sold for a fundraiser, and I was very excited to participate. A friend picked them up from the school and delivered several lots to my house for several friends, where we had planned a casual gathering for the occasion.
I made this pimento cheese as an appetizer, and put brisket to heat in the crock pot, set out rolls, fruit, nuts and crackers and another friend brought cookies, which along with the tamales, completed the food faction of the festivities.
WHITE CHEDDAR PIMIENTO CHEESE
2 1/2 cups shredded extra-sharp white cheddar
1/2 cup coarsely chopped green olives with pimientos
1/3 cup mayonnaise
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste
Combine all ingredients and mix until well blended. Cover and refrigerate.
Recipe adapted from Relish, August 2011