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Appetizers

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Seven Layer Taco Dip

Serve this dip with tortilla chips for dipping. Serves a crowd.

Mash peeled and seeded avocados with lemon juice and mayonnaise to taste. Add 2 - 3 tablespoons sour cream, plus 2 - 3 T. mayonnaise and mix with the packaged taco seasoning to taste. Grate the cheddar and monterey jack cheeses and chop and drain tomatoes and green onions, with tops. Layer the ingredients on a platter in the order given at right. 1 - 2 avocados

lemon juice

mayonnaise

2 - 3 T. sour cream pkg. taco seasoning

4 oz cheddar cheese

4 oz. monterey jack cheese

1/2 small can chopped ripe olives

2 tomatoes

3 - 4 green onions

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Clams Oreganato

This is a hard recipe to ruin — you can vary the proportions of ingredients and it still tastes good.

Heat the oil and butter together over medium heat and saute the onions, garlic, and shallots until soft and trans-lucent. Add the parsley and spices for the last few minutes of cooking. Turn off the heat and stir in the clams, bread-crumbs, and most of the cheese. Use the reserved clam juice as needed to moisten the mixture. Stir in garlic powder, salt and pepper to taste. Spread the mixture in a buttered, shallow, glass or porcelain baking dish, sprinkle the rest of the cheese on top, bake at 325° for 35 – 40 minutes. Garnish with parsley and lemon wedges.

A yummy hot hors d’ouevre for 8 – 12 when spread on plain crackers. Bake in individual clam or scallop dishes and serve as a first course. 2 6-oz. cans of

minced or chopped clams

2 medium onions

5 cloves minced garlic

2 medium shallots

1/4 c. fresh parsley

1 c. bread crumbs

1/2 c. grated cheese (a combination of Parmesan, Romano, and Gruyere is best)

1 - 2 T. dried oregano

2 T. olive oil

1 T. butter

1 t. garlic powder

salt & pepper to taste

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