Name: Hot Clam and Cheese Dip #2
Ingredients: 3 tb Butter or margarine; 1 sm Onion; finely diced; 1/2 Green bell pepper; finely chopped; 1 cn (10.5-oz) minced clams; drained; 1/4 lb Processed cheese; 4 tb Catsup; 1 tb Worcestershire sauce; 1 tb Dry sherry; 1/4 ts Black pepper

We must never separate the Spirit and the Word. The Spirit speaks to us through the Word; so we should always doubt and query any supposed revelation that is not entirely consistent with the Word of God. Indeed the essence of wisdom is to reject altogether the term “revelation” as far as we are concerned, and speak only of “illumination.” The revelation has been given once and for all, and what we need and what by the grace of God we can have, and do have, is illumination by the Spirit to understand the Word.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dip	8	Servings

INGREDIENTS

3	tb	Butter or margarine
1	sm	Onion; finely diced
1/2		Green bell pepper; finely chopped
1	cn	(10.5-oz) minced clams; drained
1/4	lb	Processed cheese
4	tb	Catsup
1	tb	Worcestershire sauce
1	tb	Dry sherry
1/4	ts	Black pepper

INSTRUCTIONS

In top of double-boiler, melt butter; add onion & peppers & saute over
direct heat 3 minutes. Add remaining ingredients; cook over hot water until
cheese has melted, stirring often. Serve in hot chafing dish.
MRS GERAGD (BETSY) HEIMER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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