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Suggest a better descriptionIn small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimentos and sauce. Chill until ready to use. Serves 4 From Jeff Murphy: This is my mothers recipe. She ground a jar of pimentos first, then maybe half a thing of Velveeta (you do all this to taste - youre a cook: make it taste good) to push the remaining pimentos through the grinder; added a fair amount of mayonnaise, a teaspoon of prepared mustard, salt, and lots of pepper. Stirred it up, spread it on a single piece of bread folded over (I dont know why that tasted better; maybe it was because *she* made it) - although today I would serve it open-faced, leave out the salt, and add some green salad olives on top. Posted to MM-Recipes Digest by BobbieB1@aol.com on Feb 25, 1998
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 438 | ||
Calories from Fat: 180 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 112.2mg | 35 % | |
Sodium 368.5mg | 13 % | |
Potassium 73.2mg | 2 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 50.3g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 438
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