My recent research has led me into the origins of various Southern foods, and recently I uncovered this gem from George Washington Carver's Bulletin Number 31 of the Experimental Station at the Tuskegee Normal and Industrial Institute (1916). Carver, the famous peanut innovator, included the following recommended peanut recipe:
PEANUT CREAM CHEESE WITH PIMENTO
To every pound of cream cheese grind ½ ounce of pimento pepper and one ounce of peanuts in the same way recommended for the above [a recipe of “peanut cream cheese with olives”].
This recipe was part of Carver's treatise “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption” It appeared as item #102 on the list, well after dozens of scrumptious sounding candies and desserts and even after such dubious concoctions as Liver with Peanuts (#37) and Peanut Macaroni and Cheese (#46). While ambitious in its combining two items that were well on their way to becoming iconic Southern foods, Carver was notably unsuccessful in getting peanut pimento cheese to stick.
Two great tastes that taste great together? You be the judge . . .