Ma Ma Betty's Pimento Cheese

I grew up on pimento cheese. Now, I know that a lot of people in the Northern Territories either 1) Don't know what it is, or 2) Think it is disgusting. If you are in the second category, that just means that you've never had the good stuff. I don't mean from a deli, and I don't mean from a plastic tub near the bologna. I'm talking about real, homemade pimento cheese. And, if you are in the first category, please let me introduce you!

We didn't eat a lot of lunch meat when I was a kid. There were basically 6 options for a sandwich:

~Pimento Cheese
~Banana
~PB & J
~Tomato (come on summer!)
~Pineapple
~Bologna (the kind with the red ring that you had to peel off)

My favorite was always Ma Ma Betty's Pimento Cheese. It is so doggone good...and I have just discovered that it is very hard to type with it on your fingers...

There are 3 ingredients.

One half-pound block cheddar cheese (I like extra-sharp.) ~ Please don't buy that pre-shredded mess for this. Did you know that the anti-caking agent they use in that stuff is powdered sawdust? Read the package...it says powdered cellulose...that's wood, baby. Buy a real block of cheese and grate it. Your biceps will thank you.

1/2 C. Mayonnaise ~ This is not the same as Miracle Whip...ick. Do not use a "dressing", use real mayo. A Southern Gal's preference is Duke's Mayo. I am very distressed to announce that the one local store that was carrying it here has stopped. I'm gonna have to put in an order with my folks when they come to visit again.

Small jar of pimentos ~ If you've never bought these, they can be sneaky little devils to locate in the store. They are always on the top shelf. (Hmmm...wonder why?) You can look near the pickles and olives. I have found them near canned tomatoes as well. If all else fails, just ask for them. I have yet to go to a store that didn't carry them.

Grate the cheese, drain the pimentos, and dump it all together. Mix it up and you're done. Some folks add pepper, but I don't. This will keep nicely in a covered container in the fridge for several days...I don't know the limit 'cause it never lasts long!

Slather it on some white bread, and you are golden. In the winter, I love these toasted under the broiler with tomato soup. (Dip the sandwich in the soup...it's a rule.) It is also yummy on Ritz Crackers.

Hope you enjoy it as much as I am...right...now!

**This post is linked to the Ultimate Recipe Swap at Life as Mom.