Grandma Lucy’s Pimento Cheese
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
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.
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.
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.