| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dip |
8 |
Servings |
INGREDIENTS
| 3 |
T |
Butter or margarine |
| 1 |
|
Onion, finely diced |
| 1/2 |
|
Green bell pepper, finely |
|
|
chopped |
| 1 |
|
10.5-oz minced clams |
|
|
drained |
| 1/4 |
lb |
Processed cheese |
| 4 |
T |
Catsup |
| 1 |
T |
Worcestershire sauce |
| 1 |
T |
Dry sherry |
| 1/4 |
t |
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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