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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