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
Christy, nothing speaks childhood and comfort food to me like Pimento and Cheese Sandwiches. Mama had 5 kids and I think we all loved it. I’ve tried making it, but of course it just doesn’t taste the same. I think one of the main differences was that mom had an old grater that was made out of cast aluminum and it clamped onto the side of the counter. She would stuff a big chunk of velvetta into it and crank away. The texture was a bit chunkier than a grater…don’t know if that makes a difference. When Mom was up into her 70’s and I’d come to visit, there was always a container of Pimento Cheese in the fridge. Thanks for sharing!
Always use misical whip… my mom and grandmother used it!!!! I remember the greater screwed to the side of a table. When my mom got a new kitchen table I had to so outside to the old table o great the cheese!! Remember some cold days. I use a Presto salad shooter with the creating attachment. Takes seconds to great 3 small blocks which fit in the shoot without any cutting . I use butter lettuce for roll ups for lunch no bread
I’ve never had this but it sounds like a great thing to have on hand for a quick lunch or snack. I will try this, I think Stephen will like it. thanks again Christy.
xoxo
I make mine a little differently. No Velveeta, just sharp cheddar: http://www.lanascooking.com/2009/06/02/pimiento-cheese/
And you know we can’t have a wedding shower or a tea in the South without some pimiento cheese sandwiches! They’re also one of the most popular items at each year’s Master’s golf tournament in Augusta.
This is the same way I make mine except I like to add a little cayenne pepper to give it a little kick. You can’t buy “store bought” pimento and cheese that even comes close to homemade! I’d like some right now!!! YUM!!!
My recipe is identical to Grandma Lucy’s except I prepare the same way my mom did by running Velveeta cheese through the grinder instead of grating.
Ha Ha! I actually had to go make myself a cheese sandwich while I was reading this, only I didn’t have any pimento to add to it.
I make my pimento cheese with grated mild cheddar, velveeta, evaporated milk, pimentos, vinegar and mayo. The cheese is melted along with the milk. The other ingredients are added. The juice of the pimentos are added also. This is a very creamy version. I usually make 2 quarts at a time. Will last a long time (if you can keep it a long time) in the fridge.
What amounts of mik , vinegar do you use
I would like your recipe for pimento cheese sounds great. Thank you!!!
Could I get your Pimento Cheese recipe please?
Thanks for letts us know gods words.
I love pimento cheese spread. I make it the way my grandmother Blanche always made it. Colby Longhorn cheese, Miracle Whip (I know this part is controversial), pimentos and sweet pickle relish. Not too much of the relish, but I’ve never had better. I even have a couple of “non-southern” friends who POO-POO’ed the idea of pimento cheese until they tried mine. Now they are begging for more!!!!
I love pimento cheese….without it and soft-boiled eggs and without banana-peanut butter and mayo…I would not have made it out of childhood!!
Try using white cheddar (Canadian or Vermont)… And white pepper for a little kick. We also use mayo,pimento, and olive diced.
Love the website
Bill and Terri
Using miracle whip isn’t controversial, it’s blasphemy worthy of a stoning.
Always use misical whip… my mom and grandmother used it!!!!