| 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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