| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dip | 6 | Servings | |
INGREDIENTS
| 3 | pk | (8-oz) cream cheese |
| 1 | sm | Onion; chopped |
| 1 | ts | Salt |
| 1 | c | Mayonnaise |
| 1 | cn | (4-oz) pimiento; cut fine |
| 1 | ds | Tabasco |
| 3 | tb | Worcestershire |
| 2 | c | Chopped pecans |
| 1/2 | c | Vinegar |
| 1 | tb | Cornstarch |
| 1 | ts | Dry mustard |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1 | Egg; beaten | |
| 1 | tb | Butter |
INSTRUCTIONS
MAYONNAISE RECIPE Mix ingredients for mayonnaise and cook over low heat until thick, stirring constantly. Mix other ingredients and add mayonnaise. Keep in refrigerator and shape into ball before serving. Keeps well. MRS PAUL GARNER (ALICE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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