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 hope you enjoy this recipe as much as we do down below the Mason Dixon line! Be sure to hope on over to SouthernPlate.com to sit and visit a spell!
Grandma Lucy’s Pimento Cheese
- 16-ounce block Velveeta
- 2 ounce jar Pimentos, drained
- 1/2 C Mayonnaise
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.
Originally published on SouthernPlate
