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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

STANDBY SANDWICH SPREAD - Pauline Yost Beresford Recipe

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This recipe for STANDBY SANDWICH SPREAD - Pauline Yost Beresford is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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