1 lb. cheddar cheese
1 c. pimientos, drained
1 c. cracker crumbs
Juice of 1 lemon
1 1/2 tsp. vinegar
1/2 tsp. prepared mustard
Salt and pepper to taste
1/4 tsp. celery seed
1/8 tsp. garlic salt
1/4 tsp. onion salt

Custard:

3 eggs
1/4 c. sugar
1 c. milk

Cook custard until thick, pour over ingredients and mix. Put into ring or loaf pan that has been greased and sprinkled with cracker crumbs. Bake at 350 degrees for 1 hour. Let cool 15 minutes before removing from the pan. Keep refrigerated and reheat or freeze after cooking.