| 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
A Message from our Provider:
“Jesus: Because with God only perfection will do”