Cheese Spread - cooking recipe

Ingredients

1 2/3 c. evaporated milk
1 lb. pasteurized cheese
2 Tbsp. vinegar
1/2 tsp. dry mustard
1/2 tsp. salt
dash of cayenne pepper

Preparation

Combine cheese and milk in double boiler.
Stir until melted. Remove from heat.
Add remainder of ingredients.
Store in refrigerator.
Makes 5 (4-ounce) jars.
Keeps several weeks.