1 tall can evaporated milk
1 lb. American cheese, grated
2 tbsp. vinegar
1/2 tsp. dry mustard
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 covered refrigerator jars to be used as needed. This spread keeps well in the refrigerator for several weeks. It may also be frozen.

You will find this spread useful for packed lunch sandwiches, for grilled sandwiches, for lunch or sunday night supper, as a spread on crackers for snacks and for quick to a sandwiches.