The simple blend known as pimento cheese is the epitome of comfort food. It is so ingrained in the lives of most Tennesseans that it’s hard to imagine that it exist only in the South. A pimento cheese sandwich on white bread (usually with the crust cut off) has long been a staple of any table south of the Mason Dixon line, at picnics, church pot luck suppers, or as funeral food. This authentic Southern delicacy has been around since the beginning of the 20th century and every good cook has their own recipe.
Southern Pimento Cheese
8 ounces extra sharp cheddar
8 ounces American cheese or white cheddar
1/2 cup mayonnaise
2 ounce jar of whole pimentos
1 1/2 teaspoon Worcestershire sauce
Dash of onion powder
Dash red pepper
1/2 teaspoon sugar
Blend pimentos and cheese in food processor until well blended. Add dry ingredients and mayonnaise and blend. Last add Worcestershire sauce. Add more mayonnaise as needed for preferred consistency. Scrape sides of bowl to ensure well-blended texture.
Cooked Pimento Cheese
2 tablespoons sugar;3 tablespoons mayonnaise;1 small jar pimentos, chopped; 2 tablespoons butter;1 tablespoon sweet pickle juice;1/4 cup milk;1 pound Velveeta cheese
Combine in medium saucepan, all ingredients except pimentos. Cut cheese into small blocks and let melt over medium heat with other ingredients in saucepan. When cheese is melted combine pimentos with mixture. Stir and store in the refrigerator.