Pimento Cheese

Page 78

| Course Type: Spreads

(1 review)

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Recipe Review

While this was very good I've had a few other versions I like a little better. This one had a little too much garlic powder for my tastes. Still it was very good and if I made again I'd use about half as much garlic powder. I did try it on the fried bologna on toast as suggested by the author and it was pretty good.

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