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Grand Pimento Cheese

on Wednesday, 05 June 2013. Posted in Magazine, Eat This Summer 2013, Reader Recipes

by Allen “Granddaddy” Lambert Pensacola Beach, Florida

Grand Pimento Cheese

My mother made pimento cheese when I was just a boy and I remember it very well.  I started making the Pimento Cheese about 15-20 years ago.  The Jalapeno peppers give it a “kick”. This can be served with crackers, used in grilled cheese sandwiches, spread on celery, or added to cooked grits for “cheese grits” (yum!).


16 oz.  Shredded Sharp Cheddar Cheese
2 lbs. Velveeta Cheese, diced into ¼ inch pieces
2- 4oz. jars diced pimento, drained
3 Tbls. Mayo (preferably Hellman’s)
2-3 dashes Worchestershire sauce
3-4 tsp. diced Jalapeno peppers, with some juice (this is a personal taste preference)

Mix all ingredients in large bowl, using a hand mixer, until creamy (no lumps).

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