|
|
|
2 c. shredded cheddar cheese 4 oz. pimientos, drained 1/4 c. mayonnaise dash of Worcestershire (opt.) salt to taste milk or sour cream as needed Combine all ingredients except milk or sour cream. Slowly add milk or sour cream for desired consistency. Cover and refrigerate. Yield: 2 1/2 cups This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |