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8 bacon slices, cooked and crumbled
2 (8-ounce) blocks smoked Cheddar cheese, shredded
2 (8-ounce) blocks Cheddar cheese, shredded
1 1/2 cups mayonnaise
1 (4-ounce) jar diced pimientos, drained (or more
if desired)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together bacon, cheeses, and remaining ingredients in a
bowl. Mix well. Chill before serving.

Yield: 1 quart.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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