Crazy Sam on Ro*Tel

INGREDIENTS

INSTRUCTIONS

I'm not quite like any cut and dried, country fried chili dipper who
ever bellied up to campfire before. I'm outlandish, audacious, and
can be as temperamental as a rattlesnake with corns.
But I know how to cook.
And I've got articles about me in Bon Appetit and other fancy food
magazines and a wall or two of cooking awards to prove it.
Sure it's taken plenty of experimenting and a few burnt pots and pans
along the way.
It's also taken an ingredient that's been around plenty of
prize-winning kitchens in the Southwest for a long time: RO*TEL
Tomatoes and Green Chilies.
RO*TEL got its start from my part of Texas, down in the Lower Rio
Grande Valley, where the land is fertile and the sun almost never
forgets to shine.
RO*TEL figured out a long time ago just how to take a handful of the
finest tomatoes and green chilies and stir 'em together to add a
double helping of flavor to any meal.
Flavor that'll open your eyes.
Jump-start your heart. (tm)
And make you glad you're hungry.
You need proof? Just try some of the Southwest Sensations starring
RO*TEL in this booklet. I guarantee you'll be glad you did.
From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip

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