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
Oh yes, I grew up on Pimento and cheese sandwiches, but my mama made it with cheddar cheese and miracle whip. It was a staple at our house and we all loved it!!! I’ve never tried velveeta, but I might give it a try.
As Andy Griffith used to say, “everything is better when it sits on a Ritz.” That includes homemade pimento cheese! Yum!
AMEN!!!
Homemade Pimento Cheese on a Ritz Cracker, now that’s some good eatin!
Thank-you for the recipe.I will have to try it.My mom used to make it…..It was canned.I did not care for it at all.I always ate it and told her it was good.I love velvetta cheese and mayo.I have enjoyed several of your recipes:)
Yes I did eat pimento cheese growing up….and my dad made it…(he is a Kentucky boy) He always used Velveeta…but he would leave his out to soften. Then break it up some and put it in the stand mixer bowl and the pimentos and mayo…I think he did the salt, pepper, dash of garlic…and a quick splash of white vinegar..it I was guessing I would say about a teaspoon or 2. He would mix it until well blended and smooth…it gave it a nice spreading texture. My Aunt Mary Carol make the most amazing Pimento cheese ever…(she too is a Kentucky girl) I haven’t gotten the recipe from her yet….but when my brother and I visited a couple of springs ago with families in tote(6 of us)…she made a 3lb batch…I remember one night late after us ladies chatted into the wee hours…I asked if I could have a pimento cheese sandwich before we tucked in for the night. Oh the memories that come rushing back with certain foods…..I loved it…I’m sure I went to sleep with a smile on my face!!!!! If she gives me the recipe I promise to share..I made another request for it today!!! I have a feeling it is the one my dad made only she grates her cheese as you do…
I’d love to have your Aunt Mary Carol’s pimento cheese sandwich. My Aunt Jean makes it and Olive Nut Spread Sandwiches – I love going to her house and having these delicious sandwiches on WHITE bread (I always use wheat at home so its a real treat to have it there!) We’re all KY girls as was my Mother and Daddy.
We put sweet pickle relish in ours and a smidgen of sugar or Splenda.You can also make a grilled pimento cheese sandwich.
Ooh! I *adore* pimento cheese sandwiches – made with Duke’s mayonnaise and served on white bread! It’s a heart attack on a plate, but at least you’ll die happy. 🙂 I like to dress mine up a little bit by adding garlic, sugar & (yumm!!) bacon.
Here’s my recipe if anyone wants to check it out (hope it’s OK to post a link):
http://thelollisfamily.info/2009/08/homemade-pimento-cheese/
LOL you’re so funny, you talk just like me!
“At least you’ll die happy!”
hehe
Your website is gorgeous, by the way! thanks for the link!
Is there anything in the world that can’t be improved by bacon? I thinketh not!
Gratefully,
christy 🙂
I grew up in Atlanta where homemade pimento cheese sam-iches were a staple. My Mother used the old-fashioned grater using sharp cheese, a medium size jar of sliced pimentoes (oil drained a wee bit), mixed with Miracle Whip to spreading consistency. These days, we have so many options my Mother didn’t have. I have a Cuisinart food processor and often grate my own cheese, or we can buy pre-grated cheese at Sam’s or any grocery store. Life is much easier these days compared to what it used to be.
I still use Miracle Whip for most all of my salads, but I must admit that we also love almost anything made with Duke’s, a North Carolina treat.
I’ve enjoyed reading the comments and have chuckled at the personal preferences of “add a pinch of sugar and/or vinegar” to those who don’t like to use Miracle Whip “because it is too sweet”). Taste-testing is almost the best part of cooking, don’tcha think?! Now I need to buy some Velveeta to see how that tastes.
Back in the late 50’s, “CHIEF”, the curmudgeonly cook at a small lunch cafe at the University of Georgia, perfected the Pimento Cheese Sandwich by adding crispy, crunchy bacon on whitebread sandwiches. Oh my, those were heavenly, even if he was not. I wonder if anyone else posting here remembers “Chief” or am I the oldest commentator? Ever heard that old joke . . . ?
Thanks Christy! Love and hugs,
This brings back memories of my Daddy. He made his pimento cheese the same way except with Miracle Whip. It was his idea of “cooking” dinner after church on Sundays. Pimento cheese and bologna sandwiches. Or if it was cold out, it would be pimento cheese sandwiches and a bowl of chili.