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8 oz. Velveeta, room temperature
8 oz. cream cheese, room temperature
4 oz. can diced green chiles
one small jar diced pimentos

Roll Velveeta in rectangle length until about 1/4 inch thick between
pieces of wax paper. Place cream cheese on top of Velveeta and
spread to fit to the edges. Drain pimentos and spread on the cream
cheese and top with the chiles. Roll like a jelly roll and chill
for about two hours. Serve with Wheat Thins or other crisp crackers.

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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