Pimento Cheese

• 2 lb. sharp yellow cheese, coarsely grated
• 2 large cans pimento, coarsely chopped (include juice)
• 3 hard-boiled eggs, coarsely grated
• 1 large onion, finely chopped
• 1 pt. mayonnaise
• 3 Tbsp. mustard (wet, not dry)
• 3 Tbsp. Worcestershire sauce
• salt and pepper to taste or about 1/2 Tbsp. each
• onion salt to taste or about 1/2 Tbsp.
• dash of garlic powder
• paprika to taste or about 1/2 Tbsp.

1. Stir all in large mixing bowl until just well mixed.
2. Do not mash or pack down.
3. Should be coarse and loose.
4. Will become firmer when chilled.
5. Keeps well, when refrigerated, for about 3 weeks.
6. Does not freeze well.
7. Makes about 2 quarts.
8. (Have cheese at room temperature for easier grating.)

yellow cheese, pimento, eggs, onion, mayonnaise, worcestershire sauce, salt, onion salt, garlic, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960074 (may not work)