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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