Drain pimientos and chop them into grated cheese. Mix with dry mustard, salt and enough mayonnaise or cream to moisted. Spread generously on bread. For other combinations, add 1 teaspoon Worcestershire sauce or 1 teaspoon sugar or honey or dash of Tabasco or a teaspoon grated onion or even a dash of garlic salt. From a booklet of pimento recipes from Cherokee Products Company, Haddock, GA. Note - if you use sharp cheese, you may need to cut the amount of dry mustard a little. ~- Posted to MM list by "Rfm"
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 1|
|Calories from Fat: 650 (72%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 44.3g||221 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 210.6mg||65 %|
|Sodium 1472.2mg||51 %|
|Potassium 589.9mg||16 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.7g|
|Protein 52.5g||75 %|
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Calories per serving: 898
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