1 lb. American cheese
1 sm. can Pet milk
2 tbsp. mustard
3 tbsp. sugar
2 tbsp. white vinegar
Sm. jar diced pimentos (or larger if more pimento taste desired)

In double boiler, cook cheese, milk, and sugar until cheese has melted and mixture is smooth when stirred. Remove from heat and add pimentos, mustard, and vinegar. Blend with spoon until smooth. Keeps fresh for 2 or 3 weeks when refrigerated.

For thinner consistency (used for dip), substitute Velveeta cheese.