This recipe is NOT LIKE macaroni or pasta salad of any kind - be sure and try it before throwing it out!!! Thank You. 1 lb. Velveeta, diced 1 pt. Hellmann's mayonnaise Salt and red pepper (ground)) to taste 1 lg bell (green) pepper, diced 1 jar whole pimentos, drained and diced 1 capful corn oil Cajun (hot) with ground red pepper (seasonings are added last)

Will not taste right if made with any other ingredients, especially - no salad dressing!! or Miracle Whip!!

Bring to rolling boil one 6 to 8 quart pot of plain water with only oil added. Break spaghetti and add to boiling water, 1 portion at a time, until all 3rds are in water. Turn heat down maintaining rolling boil. When spaghetti is done to your taste - not too soft, pour in colander and let drain with cold water running over it. Must be cold and separated.

In large bowl, dice pepper, pimentos, and Velveeta in small dices. Add cold spaghetti and mayonnaise; add salt and red pepper to diced ingredients in large bowl to taste - go slow on salt and pepper. Mix well with both hands that are clean. Get your taster to tell you when it is warm with the red pepper.

Make Friday and let sit in refrigerator, covered tightly, until Sunday.

Velveeta melts the longer it sits in the covered bowl in the refrigerator.