CHEESE PIMENTO SOUFFLE 
1 lb. Cheddar cheese, grated
1 lg. can evaporated milk
3 eggs, beaten
6 slices white bread, trimmed
Water to moisten bread into a paste
1/4 tsp. pepper
1 lg. jar pimento pepper (juice and all)

Mix well; melt 1/2 stick butter in baking dish. Add mixture and bake 1 1/2 hours at 250 degrees.

 

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