| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Cheddar cheese (sharp, medium or mild depending on your taste – I usually use medium) |
| Mayonnaise | ||
| 1 | Jar (16 oz) of pimentoes (? I think; maybe more) |
INSTRUCTIONS
Grate the cheddar cheese, I prefer coarsely grated, not the pureed stuff you buy at the grocery store, but it's up to you. Add pimentoes and juice to cheese and mix well. I think I usually make a 2:1 cheese:pimento mixture, so you might want to have a couple of jars of pimentoes on hand and just add until you like the way it looks. Add mayonnaise, a dollop at a time, mixing after each addition, until the mixture reaches a spreadable consistency. Spread on sandwiches. After sitting in the fridge a while, this spread will "soak" up the mayonnaise and you may need to add more. Posted to MC-Recipe Digest V1 #621 by Elisabeth Johnston <ejohn03@emory.edu> on May 29, 1997
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