"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

STANDBY SANDWICH SPREAD - Pauline Yost Beresford Recipe

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This recipe for STANDBY SANDWICH SPREAD - Pauline Yost Beresford, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tsp. Sugar
1 tsp. Salt
Dash of Pepper
1 Tbsp. Flour
1 c. Milk
2 Hard-cooked Eggs
1 Egg, slightly beaten
1 Small Can Pimientos
1/2 lb. Cheese, cubed

Directions:
Directions:
Mix sugar, seasonings, and flour with a little milk. Add beaten egg and remaining milk. Add chopped pimientos, chopped hard cooked eggs, and cheese. Cook slowly until thickened. Cool and store in refrigerator for 2-3 weeks. Use as spread on sandwich bread.

Number Of Servings:
Number Of Servings:
3 Cups
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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