Pimento Cheese Spread

Fay B. Futch
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 tall can Evaporated milk
  • 1 lb American® Cheese, grated
  • 1 (7 oz) can pimento, chopped
  • Dash cayenne pepper

Heat milk in double boiler. Add cheese to hot milk. Stir until cheese is melted. Remove from heat and cool; stir occasionally. Add remaining ingredients. Store in jar in refrigerator. With crackers this makes a good after school snack.





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