Any other southerners out there who got fat off of whatever the church ladies were putting in those casseroles?? Every Sunday we were just eating pure fat lol 😂 The worst part was being able to smell it during the sermon and knowing you had to wait another 20 minutes! And the kind of potluck I’m talking about always had fried chicken, ham, cream corn, corn bread, biscuits, green beans, chicken casserole, chicken salad, fruit salad, mashed potatoes, gravy, fried okra, and at least two kinds of cake, three kinds of pie, and gallons of sweet tea 🤤 Hell yeah I wanted to go to church, because I knew I could fill up like a hog at the end of it lol
•Most Southerners have fond memories of pimento cheese. Affectionately referred to as “Carolina caviar” or “Southern pate,” it has been a Southern staple for well over 50 years. But pimento cheese is a fickle mistress. Despite the heritage it has built up for itself in the lower states it’s quite surprising to learn that this recipe hails from New York.
It’s easy to explain what pimento cheese is: Shredded or grated cheddar cheese mixed with mayonnaise and diced pimentos. What’s harder to answer is how it started and why it’s considered Southern. While some sources claim it started with subsidized cheese as a cheap form of protein during the Depression, the recipe is actually much older. Versions show up in Southern cookbooks in the late 19th and early 20th century.
It may have become popular in the South because it didn’t spoil easily at room temperature, making it easy to pack in lunchboxes, particularly for textile workers. But it was also fashionable as a sandwich in tea rooms.