Pimento Cheese - cooking recipe

Ingredients

2 lb. sharp or milk cheese, grated
12 to 14 oz. diced pimentos
3 hard-boiled eggs (may substitute chopped jalapenos)
1 large white onion, grated
1 pt. mayonnaise
3 Tbsp. mustard
3 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion salt
1/2 tsp. garlic salt
1/4 tsp. paprika

Preparation

Combine in large bowl. Do not mash or pack down. (Should be coarse and loose.) Use food processor if you like, but don't make it mushy. Keeps refrigerated for 3 weeks. Can be used for stuffing celery, for sandwiches or on crackers.