Pimiento Cheese
Yield
4 servingsPrep
?Cook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
vinegar
|
|
| 1 | tablespoon |
water
|
|
| 2 | cups |
cheddar cheese
grated |
|
| ¼ | cup |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 79 | ml |
sugar
|
|
| 59 | ml |
vinegar
|
|
| 15 | ml |
water
|
|
| 473 | ml |
cheddar cheese
grated |
|
| 59 | ml |
pimentos
chopped |
|
Directions
In 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, pimientos and sauce.
Chill until ready to use.
