HOT CLAM SPREAD INGREDIENTS: 2-7 1/2 oz.cans minced clams with juice 1 cup bread crumbs 1 stick melted butter 1/2 tsp. oregano 1/2 tsp. parsley flakes Dash of garlic salt Dash of salt and pepper 4 oz. grated mozzarella cheese 1/2 cup parmesan cheese DIRECTIONS: Combine all ingredients except cheese. Put into a 9" oven proof dish (a pie plate is good). Sprinkle with cheeses. Bake at 350 degrees for 15 minutes. Serve with crackers. This can be made ahead and frozen. DEVILED EGGS YIELDS: 3 dozen INGREDIENTS: 18 eggs 1/3 cup mayonnaise 2 tsp. Yellow mustard 1/2 salt 1/2 tsp. Celery salt 1/4 tsp. Black pepper DIRECTIONS: Place eggs in large pot. Add just enough water to cover the eggs. Bring to a boil, then remove pot from heat. Cover pot and let sit 20 minutes. Drain hot water, add cold water and place pot in refrigerator until eggs are chilled. Peel eggs and slice in half. Put yolks in a bowl and mix well with other ingredients. Fill each half of egg with mixture. Cover and chill until ready to serve. NOTE: Garnish with a sprinkle of paprika if desired. MEXICAN CHILI DIP INGREDIENTS: 8 oz. cream cheese 1 16 oz. can of chili 1 jar of picante sauce, or salsa 1 8oz. pkg. shredded Taco cheese DIRECTIONS: Soften cream cheese. Spread on bottom of a pie plate. Cover cream cheese with chili and picante sauce. Top with shredded cheese. Bake at 350 degrees for 20 minutes.Serve with nacho chips.