Sunday, November 29, 2009

Pimento Cheese Spread

1 lg can evaporated milk
1 lb American cheese grated
2 tbsp vinegar
1 tsp dry mustard
1 7oz pimentos drained and chopped
1/2 tsp salt
dash cayenne
paprika sprinkled on top
Heat milk in double boiler, add cheese to hot milk. Stir until melted and smooth. Cool stirring occasionally, add remaining ingredients. This keeps well in fridge covered for several weeks. Can use sharp or medium cheddar.

by: Kathy

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