Cream Cheese And Pimiento Salad Recipe

Instructions

1. Wash and dry 1 can pimientoes.
2. Fill them with creamed cheese.
3. Chill, slice and serve on crisp lettuce leaves with following dressing: Mix 1/2 tablespoon salt, 1/2 tablespoon mustard, 3/4 tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted vegetable shortening, 3/4 cup milk, and 1/4 cup vinegar.
4. Cook in double boiler, stirring constantly, until mixture thickens.
5. Strain and cool.

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