Grandma Lucy’s Pimento Cheese
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Today I’m bringing you a much beloved recipe from the South. From what I read and hear, it isn’t nearly as popular outside of our little geographic region as it is here, but folks in these parts consider it a staple in every home!
Long before the days of snack cakes and convenience foods, Pimento Cheese sandwiches dominated minds when it came to a “quick bite to eat” or a “little lunch”. They were cheap and delicious on plain old white bread, although I serve mine on wheat these days.
I remember going to Grandmama and Grandaddy’s house and finding one or both sitting at their kitchen table having a pimento cheese sandwich and a glass of milk. They’d always ask “Ya want some puh-men-ah cheese, baby?”. I never refused.
I’ve wanted to get this recipe up on here for a while and asked Grandmama how she made her pimento cheese so I could bring you the taste I remember so well. She immediately said “Oh, now if you want the best pimento cheese, you gotta use Velveeta.”
What better time to bring you this than during my time serving as a Velveeta Kitchenista? I hope you’ve been visiting Velveeta It!’s facebook page this month as myself and four other Mom bloggers present a new Velveeta recipe each day but if you haven’t you can still breeze on over there and catch up on all of the wonderful tips and recipes that have been shared so far! Just visit www.facebook.com/velveeta and be sure to drop a howdy to me there this Thursday when I’ll be hosting Tasty Traditions Thursdays!
You’ll need: 16 ounce block of Velveeta, Pimentos, and a little Mayo.
Grate your Velveeta. Now Velveeta is a little on the soft side so I found an easy way of doing this. You remember play-doh? Just get your grater out and place the block of Velveeta against it and press into the grater. It comes out the other side quick and easy as can be and ends up being a lot less work than grating a block of cheddar.
Dump in a jar of drained pimentos. I used the small jar which is about 2 ounces.
Add about 1/2 cup of Mayonnaise. You can add more to taste if you like.
Stir that up well.
Grandmama doesn’t salt and pepper hers so I didn’t either. I found it to be utterly sublime as is but feel free to salt and pepper (and even garlic!) yours if you got a hankerin’ to.
Serve on a sandwich or crackers.
These are a standard at every party, too. There is nothing like little finger pimento cheese sandwiches with the crusts trimmed off to add an air of tradition to a gathering!
Did you eat pimento cheese growing up? Do you have a different recipe or a special Pimento Cheese memory?
Tell me about it in the comments!
Ingredients
- 16 ounce block Velveeta
- 2 ounce jar Pimentos drained
- 1/2 C Mayonnaise
Instructions
- Push Velveeta through a grater until all is grated in a bowl. Add Pimentos and Mayo. Stir well. Salt and pepper if desired. Serve on loaf bread.
Today’s quote is one of those that kinda hits you in layers. Hope you enjoy it!
“Preach the Gospel at all times and when necessary use words.”
St. Francis of Assisi
A drop or two of Tabasco will give it a little zing, also.
I never buy pimento cheese when it’s so easy to make. I always use sharp or even extra sharp cheddar, minced onion, a little garlic powder, and mayo–Miracle Whip makes it too sweet. If you don’t want to bother with shredding cheese, buy the finely shredded and your pimento cheese is ready to eat in minutes. Try it on baked potatoes. Yum!
I love your idea of trying this on potatoes too! I got a huge bag of potatoes from Walmart (for 2 bucks, ka-ching!) and I was wondering how I`m gonna use it all up. Baked and mashed potatoes get old after a while … Thanks for the great idea!
I love Pimento Cheese and this is such an easier recipe than I have seen! I will have to make this one up! Thanks for sharing!
I’m 69 yrs. young and when growing up it was bought in our household in reusable little juice glasses. We ate it on crackers but it was still a special treat.
I like cream cheese and pimento, yummy. I will have to give this a try, I think Stephen would love it with a bowl of hot tomato soup. I bet I can put it in the george foreman grill and get it all melty too.
ok, now I’m hungry. thanks again for yet another great recipe. Love you bunches.
Put block of Velveeta (16 oz.) into a double boiler pan after water is simmering. Add drained jar of pimentos (to taste). After cheese melts, thin with condensed milk to spreading consistently.
That’s the way my mom made it. She did add a touch of sugar too.
Oh I soooo want a pimento cheese sandwich right now!
I have always loved my grandmother and mother’s pimento cheese. The ingredients I use are:
Velveeta
Jar of pimentos
Condensed milk (not too much)
Butter
Mayonaise or Miracle Whip
I just whip it all up in the food processor and there you go. A pinch of sugar does sound interesting.
I have no amounts of components because Mommy and Grandma didn’t either. Just don’t put too much condensed milk in it. I’ve never done it, but I’ll bet it would make a yummy grilled cheese sandwich as well as just on fresh white bread.,
mama made her pimiento cheese the same way except she used miracle whip instead of mayo. that was one of few things that i actually liked miracle whip in. i haven’t made it in years, this may inspire me to use the block of velveeta in the fridge for something other than ro-tel dip!
Me, too, mama jane!!! I’ve got a little block in my fridge right now. Just need the pimento to go in it (with a smidge of sugar) and I’ll have a great lunch tomorrow!