| |
| This is best if you add enought juice and mayo to make it loose and not dry. |
| |
| 1 lb |
|
grated cheddar cheese |
|
| 1 lb |
|
Colby cheese |
|
| 1 |
|
med jar pimento drained (save juice) |
|
| 1 tsp |
|
sugar |
|
| 1 tsp |
|
Worcestershire sauce |
|
| dash |
|
Texas Pete |
|
| 1/2 jar |
|
Duke's Mayonnaise |
|
|
|
Salt and pepper to taste |
|
|
|
| |
| Grate cheeses and put the pimento into it. Pour in a few dashes of the pimento juice to make it sparkle then, add mayo until it is nice and smooth and holds together like you are used to seeing it for a sandwich. Add the sugar, Worcestershire, Texas Pete and salt and pepper to taste. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Author: Big Mama Source: Paula ARG Kernachan
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |