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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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