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.
A Message from our Provider:
“God owns you, and every molecule you have ever touched”