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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! 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. |