1 tall can evaporated milk
1 lb. American cheese, grated
2 tbsp. vinegar
1 (7 oz.) can pimentos, drained & chopped
1/2 tsp. salt
Dash of cayenne

Heat undiluted milk in double boiler. Add cheese to hot milk. Stir until cheese is melted and mixture is smooth. Remove from heat. Cool, stirring occasionally. Blend thoroughly after remaining ingredients have been added. Store in refrigerator jars to use as needed. Spread keeps well for several weeks. May be frozen. Makes great sandwiches, stuffed celery or on crackers.