Name: Hot Dip
Ingredients: 2 cn (16-oz) whole tomatoes; 2 cn (8-oz) plain or Spanish tomato sauce; 1 cn (4-oz) chopped green chiles (up to); 5 Jalapeno peppers; tops removed; 1 Jar (2-oz) chopped pimento; 3 tb Vinegar; 2 ts Salt; 1 ts Garlic powder; 2 ts Cumin

We must not be consumed with our past pain. We need to get beyond our poor choices (guilt, regret) and the ways others have hurt us (bitterness, self-pity). This is the unnecessary baggage we must discard. Satan wants us focused on the past. God want us to move forward and by His grace we can. Discard the weight you are needlessly bearing by casting your cares upon the Lord. Appreciate His forgiveness (for your sins), and the forgiveness He expects us to extend to others (for their sins). Learn “the peace of Christ that surpasses all comprehension.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Spanish	Dip	12	Servings

INGREDIENTS

2	cn	(16-oz) whole tomatoes
2	cn	(8-oz) plain or Spanish tomato sauce
1	cn	(4-oz) chopped green chiles (up to)
5		Jalapeno peppers; tops removed
1		Jar (2-oz) chopped pimento
3	tb	Vinegar
2	ts	Salt
1	ts	Garlic powder
2	ts	Cumin

INSTRUCTIONS

Put tomato sauce & jalapeno peppers in blender. Chop. Pour into large bowl.
Put whole tomatoes in blender & barely chop. Pour into large bowl, add
remaining ingredients. Cure for at least 24 hours before serving. Serve
with tortilla chips.
JACK & CARLA MYERS
BRINKLEY, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

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