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-
Wow! This brings back lots of memories of my Grandma too! Just a little hint about grating the Velveeta…….she would slightly freeze it to make it easier to grate.
Speaking of Grandma’s, mine used to make a wonderful baked round steak. I would love to find a receipe like it. She would pound flour into the round steak and then she made some sort of sauce with tomato paste, tomato sauce, some mustard and brown sugar ( I know there were probably more ingredients) that she would pour over the steak. She sealed them in foil and then baked them for 2 hours in a slow oven. Any idea whatelse might have been in the sauce? It tasted almost like a BBQ sauce, but she did not add liquid smoke to it. I would appreciate any ideas, guesses or your own receipe.
This sounds kind of like what my mom made and call ‘Swiss Steak”. I notice there are lots of variations of it out there. 🙂
Mild or medium sharp cheddar cheese, Hellman’s mayo, pimentos, cayenne pepper to taste. Yum! 🙂
My mother always made pimento cheese with Velveeta, but she melted it in a little milk, then added the drained chopped pimentos, Miracle Whip and a little sugar…..oh, it’s heavenly!! Smooth as silk, spreads like a dream! Try it melted once and you might not go back to grated……
Sounds wonderful Debbie, thank you so much for sharing!
i am making pimento cheese finger sandwiches for my son’s halloween/birthday
party this weekend and i add cream cheese and garlic and parsley to my pimento cheese and it is wonderful!!!
You all have to try it.
Thanks for the tip Francena!!
I make a very similar pimento cheese. I use sharp or extra sharp cheese, diced pimentos, Mayo, and some Vinegar, salt and pepper. Just made it for Father’s Day!!! Donna
That’s the recipe I grew up with and make today! Just the right amount of vinegar gives it the twang needed.
Yummy!
No, no, no! Just as I was about to proclaim my love to you (and I’m a heterosexual female) you went and spoiled it by using Velveeta in pimento cheese. Oh, the horror!
Yup. There’s a place for people like me when I die. To think, I’m roaming the streets, too!:)
I made this, then used the rest in a grilled cheese 🙂 2 pieces of cooked Bacon, pimento cheese and then buttered white bread and pan fried . My fiancee ate two of them 🙂 totally bad for you … But YUM !