Grandma Lucy’s Pimento Cheese – It’s a Southern Thang
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!
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Grandma Lucy’s Pimento Cheese
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.
Google Recipe View Microformatting by ZipList Recipe Plugin
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
Submitted by Angela. To submit your quote, click here.
I really enjoyed Maralee Mckee’s post this morning on Trick or Treat Manners.
Click here if you’d like to read it, too!
Posted by Christy Jordan
on Oct 28 2009. Filed under Main Course, Quick&Easy.
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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,
We put sweet pickle relish in ours and a smidgen of sugar or Splenda.You can also make a grilled pimento cheese sandwich.
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.
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:)
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!
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.
Dear Christy
As with Stephanie, I’d never heard of pimentos with or without cheese, but your sandwich looked so nice and all the comments were so heartwarming , I’m going to the shops right now to see if I can see them.
I really do feel as though I’m sitting at the kitchen table with a cup of tea chatting with friends when I am on this site.
Keep up the good work.
Bless your heart, hun.
Hi Sue,
All of us SP folks need to get you here to the USA to go grocery shopping….just bring an empty extra suitcase. Christy will bring the Moonpies for starters, I will spring for the Pimentos tee hee.
I forgot another favorite way that we eat pimento cheese. Sometimes, I heat up a bowl of it in the oven just until it’s gooey (it looks like that mayo/artichoke/parm dip), and we eat it with tortilla chips. I think this is my husband’s favorite way to eat it. I’ll have to make it for our at home date night soon! Thanks for reminding me.
I LOVE pimento cheese & my mother always made it this very same way when I was a kid. I’d much rather have the Velveeta version than the real cheddar cheese version anyday. Thanks for bringing back good memories!
Wow at the comments!!!!!
I just love y’all!!!!
Gratefully,
Christy
As long as I remember I always loved pimento cheese but I don’t remember anyone in my family making it at home. Mama and my Grandmas mostly cooked “from scratch” – even my Daddy avoided what he called “brought on” stuff. (That meant things bought at the store that you could just as well make at home.) All I can figure is that there wasn’t a long tradition of pimento cheese in the family. We were in southeastern KY – yes, in a “holler” and what you ate you mostly raised. We didn’t have cheese except when it turned up in the “commodity box”. I can imagine pimento cheese being a rather exotic novelty once we began moving out to BIG CITIES like Knoxville.
When I was in my 20s I lived in Italy. It wasn’t my idea; I didn’t want to be there (long sad story I won’t bore you with) and I was so homesick I thought I would die. I longed for familiar things like plain hot dogs, door knobs (rather than handles), dogs who understood English.
Anyway, I figured out how to make pimento cheese…HOW I cannot imagine. I know it involved buying something at the import store but can’t recall what. It was DIVINE! I practically lived on it and credit it with saving my sanity if not my very life.
Apparently, I repressed a LOT of memories from that time and the recipe for pimento cheese disappeared along with a lot of other stuff. Since then I have searched for the perfect pimento cheese. Most of the store brands are too vinegary. Some are too sweet or not cheesy enough. But THIS RECIPE!! Now this sounds like a winner!
Christy, I think you have done it again, girl. I’ll be making some of this before the weekend is over. Thanks already cause I’m that sure it is going to be GREAT.
~gives your shoulders a big ole squeeze~
oh girl – I bet I’ve got 20lbs of pimento cheese on my butt & thighs!! The main way we used to eat as kids was to melt the Velveeta in the microwave and pour in the pimentos. I remember once in the early 90′s we had a quick ice storm after torrential rains. I was a Sheriffs dispatcher then. Trees had fallen all over the county and it looked like a war zone. We were out of power for days and stayed at the Best Western. My aunt Debbie Blakely stayed in the room with me. I brought some of that pimento cheese we had in the fridge. She had a FAT FREE angel food cake and we sat on the bed that night dipping the cake in the pimento cheese. Now, I admit that doesnt even sound good. But at the time, times were hard!!
Now I try every p-cheese recipe I come across and Ive never had a bad one. One recipe I have calls for a little lemon juice & Tabasco, some have cayenne pepper,one with worscestshire, another of my favorites has cream cheese, monterey, cheddar and P.Deen’s house seasoning. Like we love to say in the South … “It’s all Good!”
I love pimento cheese. I remember momma making it as a kid it was such a treat.
Pimento cheese is wonderful melted & poured over cauliflower or broccoli. My Grands would eat this up. God Bless!
P.S. If you have a recipe for corn dodgers(simular to a flour dumpling only corn meal is used) I would love to have it. My mother would make them and place the dodgers on top of simmering greens. OH! for that taste again.
I copied this recipe and will have to try it. I have tried several different recipes for pimento cheese and they have all been variations calling for regular shredded cheese and they were too textured for my taste. I hope this one will be smoother. The ones I have tried also get watery in the refrigerator after a few days. When I was a kid, my Mother would occasionally buy a small glass jar of it and that was quite good. A small jar of it worked for us, as we were the only two out of six that liked pimento cheese. I use it on snack crackers when I want a quick snack. It is also good on pumpernickle bread. Which I have a hard time finding at WalMart, they have it occasionally. I can’t find a decent tasting pimento cheese at WalMart either. I really hate having a large amount of it on hand because I’m the only one that eats it here.
I love to go to Toomer’s Drugstore in Auburn and get a grilled pimento and cheese sandwich and a cup of soup on a cold winter’s day. I’ve never tried grilling my sandwich at home. Maybe that’s why this is a treat!
Dear Christy and friends!
I’m from NE Ohio, but pimiento cheese has been with me all my life, so far. (f-f-f-forty nine). Ma was from southern Ohio (near Columbus,) and often made pimiento cheese. At first, just for herself…….
She used sharp cheddar, pimientos, sweet pickles/relish, and Miracle Whip. She also dragged out a big, NOISY electric grinder.
After I started to cook, I usually made it for us. She used the finer grinding plate (hamburger).
She left in 2001, and for a long time, I could not face pimiento cheese at all. Of course, I thought she’d be here longer, and so I never asked her how an Ohio girl found something as truly southern as pimiento cheese?
However, I have started to make small batches of it my new way in the food processor. My new processor has a small accessory work bowl, and it is just the thing for enough pimiento cheese for one person.
I now make it with sharp cheddar, a tiny part of a clove of garlic (I mean tiny part….less than half of a small clove), sweet pickle, and Hellman’s (can’t usually get Duke’s here). Cube the cheese, add the garlic, and a spoon of Hellman’s. I add the pickle and pimiento by hand in a separate bowl. If (as I did on my first try,) you put the pimiento in the processor, it disappears!
It does rock on baked potatoes, but is also very nice in pastry shells. Squirt it through a pastry bag with a drop flower tip….fast and great looking.
My Grannie made it with American cheese, mayo, jar of pimento and a little mustard to hers. Before we were married, my husband had his mother call Grannie to get her recipe for pimento cheese. When we lived in Hawaii, my in laws brought us Grannie’s pimento cheese that she’d made for us. Oh, it did taste so good.
Thanks for the memories.
This is something I could eat every day as I love pimento cheese (pim-in-toe as I remember my daddy jokingly calling it). A friend makes the best homemade by using sharp cheddar cheese grated, a block of softened cream cheese, mayo, pimentoes and a dash of garlic powder—yummy. I love the Ruth’s old fashioned that has big chunks of cheese and lots of pepper in it but then I love pepper on everything. This makes me want to make up a batch and indulge on soft white bread with no crusts like the fancy ladies lunches always have.
Thank you for the recipe – I made this today for my husband and he loved it!!
We didn’t have pimentos where I’m from (New Zealand), but we did have something similar – remove the pimentos and replace with a little minced onion and a few dashes of worchester sauce. It doesn’t sound all that appealing, but it tastes great! Thanks for reminding me of that, I’m gonna whip up some today!
One of my favorite sandwiches is grilled pimento cheese and turkey and my other favorite is pimento cheese, bacon and ketchup on super soft fresh bread. YUMMY!!
I used to love that once a month trip into “town” with my grandmother to pick up that big block of government cheese and peanut butter and go to the grocery store! When we got home it always meant pimento cheese sandwiches and peanut butter cookies were in our future!!
Im just gonna go ahead and ask, what is a pimento? What does it taste like? I tried a quick change one time with grilled cheese, I rubbed a lil garlic on the bread before I added some butter and so it was a lil bit garlicky like cheesy garlic bread
YUM
Pimentos are roasted red peppers that have been packed in an oil based “juice”. When making pimento cheese mix, buy the pimentoes that are minced or slivered. Don’t pay extra for whole roasted pimento peppers unless that is the only way your store sells them. Dromedary Pimentos are one brand that’s available. Look for them in the area of your grocery store where olives and pickles are sold. If you look for them in the Gourmet or International Food sections, you may pay extra for the brand name. No need to pay extra for something that will be mixed into the sandwich spread.
Oh wait.. this recipe isnt much like a grilled cheese is it .. Oops lol
My son’s favorite is a grilled cheese made with pimento cheese instead of sliced. Slap some butter on that bread and toast it up – It’s delicious too!
Oh, Oh, how I love homemade pimento cheese! I make mine with Velveta, grated dill pickle, sliced ripe/black olives and of course, chopped pimento! Sometimes I add chopped,crisp, bacon slices,(if I have any left over from breakfast.) And….Kraft Mayonnaise is a must for me! Christy,so nice of you to educate some of these folks who have never had the pleasure of a pimento cheese sandwich on soft, white bread! Sometimes I use the Sourdough Bread from Publix’s bakery.
My first experience with pimento cheese was on a visit with my mom to her hometown of Monroe, LA. One of her friends made if for her as a treat. I’d never eaten it in WI! Now, there’s a woman in our church here in IL who is known for her pimento cheese. Everyone hopes for it at potlucks or functions at her house. Many people have asked for the recipe and many people have tried to get her to give hints of how she does it, to no avail. She says if we want to know, we’ll have to come to her funeral because it will be printed on the back of the bulletin!
Here’s how we do it:
8 oz. grated sharp Cheddar
4 oz. grated Monterey Jack (we like Pepper Jack)
4 oz. diced pimentos, drained
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly grated black pepper
Dash cayenne
1-1/2 tsp. Texas Pete hot sauce (optional)
1/3 cup mayonnaise
Combine all ingredients and mix well. Refrigerate.
Feel free to adjust seasonings to your taste. We sometimes add chopped olives or chopped pickles. YUM!
I grew up watching my mama make this all the time but especially in summer. She would just use a fork to mash up the soft cheese,pimento and mayo. It was so delicious we would just grab a pack of saltines and dig in. One of the yummiest sandwiches around.Thanks for sharing and all you do!
So there used to be an amazing little pie shop in Little Rock with finger sandwiches on homemade bread and the pimento cheese there is the only I’ve ever had that I really liked. I read this post and thought, well, I’ll give it a try…
Tonight at the store, I bought the sliced white bread from the store’s bakery instead of the bread aisle. I pondered the huge block of Velveeta but thought it would just go to waste b/c nobody else at my house would eat it. Then, I turned around and looked at the shredded cheeses & discovered that Velveeta comes in a bag, already shredded! BINGO!! I bought the teeny jar of diced pimentos. I knew I only had Miracle Whip at home and someone had made a comment that M.W. made it too sweet. We NEVER use Mayo but I just happened to have grabbed a couple of extra individual packets of Mayo from Chick-fil-A. I came home, threw a handful of the already-shredded Velveeta (smile!) in a bowl, mixed in the pimentos & Mayo packets and slathered it all on the bakery bread and …SOUTHERN HEAVEN!!!
Plus, the only dirty dishes were the cereal bowl I mixed it in and the fork I mixed with! Can’t get any better than that!
Thanks, Christy!!
I add a tad bit of white vinegar and sugar to mine, as per my mother-in-laws recipe. She makes the best pimento cheese in the world! (Have you ever wondered how you can follow the exact same recipe as someone else, but theirs is always the best, no matter what? That is stranger than fiction!)
Greetings from South Carolina! There are burger places throughout the state (I think it started in a place just of the USC campus in Columbia) that will server pimento cheeseburgers here. I have had them from Greenville in the north to Edisto Beach in the south.
My favorite thing to do is to use pimento cheese (it was always called pimento AND cheese back in Gurley, AL) on turkey sandwiches in place of sliced cheese. Of course, my wife thinks I’m completely insane.
John
Ooooooo We love pimento’s n cheese! We live in Southern Maryland. We make it a couple different ways. Sometimes we make it with Velveeta, sometimes with shredded cheddar, sometimes we mix shredded cheeses – all the rest of the ingredients are the same though. This is a “go-to” item for unexpected company at lunchtime – great with tomato soup.
The recipe was passed down to us from my husband’s great aunts. I have fond memories of sitting in their dining room with them, fine china on the table cuz that’s all they ever used, these sandwiches, and lots of long conversation. After the sandwiches, we always stayed put at the dining room table and enjoyed hot tea and cookies. Ahhh the simple days.
YUM. Yes, I love homemade pimento spread.
Although I grew up eating the stuff from Kraft in the little glass jar, not knowing there was ever such a thing as homemade.
After reading one of Fanny Flagg’s books (can’t remember which one) I just had to try Norma’s recipe. (fictional charactor who made this for her husband) It is so good!
It’s really good, it included grated onion, worce sauce, & a smig of red pepper, along with mayo & shredded cheese of course.
Here’s the recipe:
http://janedoesntblog.blogspot.com/2007/08/normas-pimiento-cheese.html
Pimento Cheese was my favorite sandwich in my lunch box growing up – on white bread – and I had to have Fritos with it! My mom used grated sharp cheddar, pepper, and garlic salt – yum!
What a memory you stirred in this old pea-picking mind of my youth. Haven’t had pimento cheese in years. That is what I love about this site, it brings out some of my southern roots from the days I visited Virginia with my Mom.
This is one Canadian boy that loves the southern cooking.
I love, love, love your site – and I love puh-men-tah cheese too! I grew up eating my Aunt Bea’s (yeah, I have an Aunt Bea! And the itty bitty town where she lives is *almost* Mayberry!) She still makes it every year around this time and brings me a huge jar for Christmas. This year, I think I’m going to surprise her and make her a jar instead..
I recently found your website and subscribed. So far I have tried 4 recipes and they were all great. I made the pimento cheese – and am now letting it ripen – we plan to pig-out tomorrow. I recently had a BLT made with pimento cheese – interesting combination. I recommend it to any pc lovers.
My hubs LOVES puh-men-ah cheese
sorry had to put it that same way because this is the way it always sounds when it comes out of my mouth!
There is a small local butcher/store in the town we use to live and that is his fav it is too far of a drive for me to get it for him on a regular basis so maybe I will try making this one to see if it will make do.
Just for fun, I have been researching pimiento cheese recipes on line. Like so many, I grew up with this staple sandwich spread and yes it was always homemade. Most used “rat” cheese, which is simply a sharp cheddar, pimientos and mayo with a little salt or seasoned salt, but the one difference I have only seen elsewhere once, was that this was NOT mixed with a spoon or fork until after you squeeze the cheese and pimientos together thoroughly with your very clean hands!!Then add mayo with a spoon. The texture is much different.
[...] and her food all looks delicious. I want to try some of her recipes…especially the ones for pimento cheese and cinnamon [...]
Greetings from Upstate South Carolina….
Homemade “men-er cheese” is ALWAYS made with the ONLY mayo around here and that’s Duke’s!
Try a grilled pimmento cheese and bacon sandwich with a piping hot bowl of tomato soup. Now that’s good eating! Yum!
I grew up eating pimento cheese and love it! I make mine with 1/2 mild cheddar and 1/2 extra sharp cheddar..oh and it has to be Cracker Barrel Cheese. Mix it with pimento’s and Blue Plate Mayo, then spread on fresh white bread. Yum!
This is the recipe for pimento cheese that I grew up eating. I have NEVER found anyone else who has ever heard of it made this way but I love it! I don’t know where my mother found the recipe and she doesn’t remember either. The recipe called for the big can of evaporated milk, but we have found from experience that sometimes (not all the time)it would be to runny if we used the whole can and would have to add a little more cheese…but then other times it would be too thick without the whole can. You just kinda have to “play” with it as you make it.
1 tall can evaporated milk
1 lb. Velveeta cheese, cubed
2 Tbsp. vinegar
1/2 tsp. dry mustard (opt)
1 (7 oz.) jar pimentos, drained & chopped
1/2 tsp. salt
Dash cayenne pepper (opt)
Heat approximately 3/4 can milk in a double boiler. Add cheese to hot milk. Stir until cheese is melted and mixture is smooth. Remove from heat. Cool, stirring occasionally. Add remaining ingredients, blend thoroughly. Store in covered container in refrigerator. Keeps well for several weeks when refrigerated.
Pimento cheese is surely a southern “thang.” I grew up in rural west Tennessee many years ago, so my mother was probably “nearly ’bout” the age of your grandmother. They could have been great pimento cheese eating friends. My mother and my aunt, who lived about a quarter of a mile apart across the field and perhaps a mile by the road, had lunch together veeeeery often under the shade of a big oak tree. They would call each other on the phone and say, “Who is making the pimento cheese today?” I still love pimento cheese and serve it often when we have sandwiches or on crackers. One of my friends expects it every time she comes over. She once told me that she knew she could make it herself, but it was better to wait and have mine.
Oh, I’d almost forgotten how much I love Pimento Cheese until I saw this recipe! My mom used to make it with mild cheddar, but I never liked it much — too sharp! Give me some good ole Velveeta and mayo and pimento (add a little black pepper and some sugar for *loving*) and I am one happy, happy camper! Have some in the fridge right now calling my name for a little “pocket sandwich” snack!
Did I see you have a recipe for Grandma Jordon’s Pimento cheese and pea casserole or salad? I can’t remember which one, but what isn’t good with Pimento cheese! I love your web site, thanks for all the good ideas and recipes too.
[...] Pimenta Cheese Grandma Lucy – It's A | South Thang Southern Plate My earliest memories of her, after I wanted to start "teas, baby and wedding showers, and they would serve little fancy sandwiches with ham salad, chicken salad, pimento cheese spread. …… Happened goal I just got a new series grabbed a few extra individual "Mayo packet of Chick-fil-A. I cam home, threw a handful of already shredded Velveeta smile (!) Place in a bowl, mix in the pimentos and mayo packets and slathered it is the bread and bakery products … southern sky! … [...]
I LOVE PIMENTO CHEESE CANT WAIT TO TRY THIS
PLEASE KEEP THE GREAT RECIPES COMING.
I had no idea pimento cheese was a “southern” thing until I brought it up to my fiance, who’s from Iowa, and he had no idea what I was talking about. I made some with light mayonnaise, shredded cheddar, a ton of pimentos and black pepper, and a little bit of diced celery. I haven’t had pimento cheese in years and this was the first time I’ve made it myself since moving out of my parents’ house. I’m happy to see I’m not the only one who enjoys it. :]
I made pimento cheese last week and my family was in heaven. We love it in sandwiches, on burgers, smeared on crackers and celery, and any way you can imagine. My cousins used to have a playhouse and my grandmother would make us pimento cheese sandwiches and wrap them in wax paper in the morning and we would take them to the play house for lunch. By lunchtime the cheese had gotten warm and soft and sooooooo good. Everytime I have homemade pimento cheese, I think of those wonderful carefree days.