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

Therefore, since salvation is a work of the Lord, I can draw these simple conclusions: First, I must share the Gospel with passion. Yet when it comes to conversion I need to leave the matter in God’s hands because that is a work that only He can accomplish. Second, my responsibility is not to save people, but rather my responsibility is to faithfully share the “good news.” Therefore, I don’t need to resort to gimmicks or manipulation, but rather prayer and trust in God’s sovereignty. It is not the skill of the proclaimer, the packaging of the message or the techniques used to proclaim it, but the unadulterated Word and trust in the Holy Spirit. We need clarity, not cleverness. Third, once I share the faith, I can be at peace regarding the eternal outcome of souls and am I thankful for that!

Randy Smith

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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