School is back in and I’m already thinking ahead to what I will put in my lunch box in the next few weeks. I prefer to take my own lunch, but quickly grow tired of the over-used deli meat and cheese sandwich. My mom and grandma prepared this pimento recipe often. My grandmother would put crushed pineapple her mix, but mom always made it just the way I’m sharing it with you. Either way it was delicious! I remember how my mom always saved her empty Miracle Whip jars so she could use them to store sandwich spreads. I don’t save my jars, but I use my canning jars instead. This pimento cheese spread is great on crackers or bread of choice. I’ve also been know to use instead of plain cheese in grilled cheese sandwiches.
Start with 1 pound American cheese and 3/4 pound cheddar cheese.
Cube both American and cheddar cheese.
Put cheese in a good food chopper, working in small batches.
Process until cheeses are ground fine.
Add one cup sugar…more or less.
Add 1 small jar of chopped pimento and 1/4 cup sweet pickle relish…more or less. Salt and pepper to taste.
Add 3/4 cup mayonnaise…more or less. Stir to mix.
Pimento Cheese the way MOM made it!
- 1 pound American cheese
- ¾ pound cheddar cheese
- 1 cup sugar
- 1 small jar pimento, chopped
- ¼ cup sweet pickle relish
- salt and pepper to taste
- ¾ cup mayonnaise
- Chunk cheeses and place in a good food chopper. Chop until ground fine. Add sugar, pimento, sweet pickle relish and salt and pepper to taste. Add mayonnaise and mix well. Store in refrigerator in jars until ready to serve. Great on bread or crackers. Also really good on celery slices.
Making this for school lunch soon!!! I love this recipe!