|Indian Cooking (Kitchen Library)|
|by Naomi Good|
Designed for both the amateur and the more experienced cook, this book is one of a range of paperbacks which form a complete cookery library.
Results 11 - 20 of 81 for velveeta pimento cheese
Saute' onions, peppers and pimentos in butter. In ... 1 pound of Velveeta cheese (cut up), and ... over tortillas. Bake at 350 degrees for 25 to 30 minutes.
Grate cheese. Add Miracle Whip, milk and pimentos. Mix thoroughly. Use for sandwiches or as a dip.
Put cheese on a plate. ... place in large bowl. Add pimentos and relish; stir all together until well mixed. Then blend in Miracle Whip. Keep refrigerated.
Heat cheese and milk until blended. Add sugar, pimento, vinegar and ... 15 minutes, stirring constantly. Remove from heat and add mayonnaise. Refrigerate.
Place cheese, milk, salt, ... stirring constantly, until cheese dissolves. Remove from heat and when cool, add pimentos. Makes enough for several sandwiches.
Mix eggs, sugar ... Add hot mixture to softened Velveeta cheese and cream. Add pimentos; mix well. Keep covered in refrigerator. Can be frozen if desired.
Combine cheese cubes and milk ... heat until smooth. Stir in remaining ingredients. Chill. Serve with assorted vegetables or crackers. Makes 1 2/3 cups.
Empty 1 can ... of flour. Pour cheese into pot and ... tostada shell then meat added. Or just eaten for the great taste of corn cheese delight that it is.
Dice cheese, pickles, pimentos and eggs. Make ... low heat, stirring constantly. Pour hot, over diced Velveeta cheese, pickles, pimentos, and 2 or 3 eggs.
May use more or less garlic to taste. Mix well. Cheeses should be at room temperature. Makes 3 balls or logs. Roll in chili powder. Freezes well.
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