Recipe - Piemento Cheese

2 pound Velveeta cheese
8 ounce Chopped piemento (4oz jars)
1 cup Mayonnaise
1 teaspoon Ground black pepper
One half teaspoon Ground red pepper

Drain piementos. Grate Velveeta cheese into a large bowl. Add piementos,
black pepper and red pepper to mayonnayse and mix well. Add mayonnaise
mixture to grated Velveeta cheese and mix well. Let sit at room temp for
about a half hour Store in refrigerator in a sealed jar NOTES: Try it with
Velveeta first... Then substitute if you must.. I find that the velveeta
gives a better consistency... Also, I recommend handgrating... Food
processors tend to liquify. Sometimes I substitute 1 tsp ground mustard for
the red pepper... (Yup, I'm strange...) It's great on crackers or in
sandwiches... Also a great topping for burgers... And it keeps for at
least a month in the fridge!!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini