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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pimento Cheese   
    Categories: Cheese, Vegetables, Chilies   
         Yield: 4 servings   
       
         8 oz Extra-sharp Cheddar; grated   
              - with a food processor or   
              - hand grater (not pre-   
              - grated)   
         2 oz Cup softened cream cheese;   
              - pulled into several pieces   
       1/2 c  Jarred pimento; finely   
              - diced   
         3 tb Duke’s mayonnaise   
       1/2 ts Red-pepper flakes   
              Salt & black pepper   
       
     In a large mixing bowl, place the Cheddar in an even   
     layer. Scatter the cream cheese, pimentos, mayonnaise,   
     red-pepper flakes and salt and pepper over the Cheddar.   
     Using a spatula, mix the pimento cheese until it is   
     smooth and spreadable.   
        
     Transfer the pimento cheese to a bowl or container,   
     cover tightly, and store in the refrigerator for up to 1   
     week.   
        
     Recipe from: Matt Lee & Ted Lee   
        
     Adapted by: The New York Times   
        
     Yield: About 1 1/2 cups, enough for 4 sandwiches   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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