Yield: 8 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter or margarine |
1 small | Onion; finely diced |
½ \N | Green bell pepper; finely chopped |
1 can | (10.5-oz) minced clams; drained |
¼ pounds | Processed cheese |
4 tablespoons | Catsup |
1 tablespoon | Worcestershire sauce |
1 tablespoon | Dry sherry |
¼ teaspoon | Black pepper |
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, .