Name: Pimiento Cheese
Yield: Makes about 4 cups
Ingredients: One 4-ounce jar chopped pimientos, drained; 1 cup mayonnaise; 1 garlic clove, minced; 1 tablespoon lemon juice; 1 teaspoon dry mustard; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon ground red pepper; 2 cups grated Cheddar (8 ounces); 2 cups grated Colby (8 ounces)

Editor's note: The recipe and introductory text below are from The Joy of Cooking, 75th Anniversary Edition: 4500 Recipes for the Way We Cook Now by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.

This rich, spicy cheese spread appeared in some fashion in JOY from 1931 until the 1960s. The 1936 edition declared it "a grand cheese spread for hot or cold sandwiches."

Recipe notes

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