Hot Clam Dip III
2 cans (6.5 oz. ea.) minced clams, drained 1 tsp. lemon juice 1/2 cup butter 1 small onion, minced 1/2 green bell pepper, minced 1 tsp. dried parsley 1 tsp. dried oregano 1 dash Tabasco hot pepper sauce 1 pinch ground cayenne pepper 1/2 cup dried bread crumbs, seasoned 1/2 cup shredded Cheddar cheese 1 pinch paprika
Preheat the oven to 350� F.
Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.
In a medium-size saucepan, combine butter, onion, green bell pepper, parsley, oregano, hot sauce, and red pepper. Stir vegetables over a medium-low heat until butter or margarine is melted. Mix in the clams and bread crumbs.
Pour mixture into an ovenproof baking dish and top with 1/2 cup shredded Cheddar cheese and sprinkle with paprika.
Bake uncovered for 20 minutes.
Yield: 8 to 10 appetizer servings.
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