ADVERTISEMENT
- Real Recipes from Real People -

Recipe: 19 Recipes from the booklet: Zesty Recipes Start with the Hot Tomato RO-TEL, 1978

Recipe Collections
19 RECIPES FROM THE BOOKLET:
ZESTY RECIPES START WITH THE HOT TOMATO RO-TEL, KNAPP-SHERRILL CO., 1978

Recipes from this booklet are posted as replies below this message. Enjoy!

MsgID: 0110891
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Betsy at Recipelink.com
3
  Betsy at Recipelink.com
4
  Betsy at Recipelink.com
5
  Betsy at Recipelink.com
6
  Betsy at Recipelink.com
7
  Betsy at Recipelink.com
8
  Betsy at Recipelink.com
9
  Betsy at Recipelink.com
10
  Betsy at Recipelink.com
11
  Betsy at Recipelink.com
12
  Betsy at Recipelink.com
13
  Betsy at Recipelink.com
14
  Betsy at Recipelink.com
15
  Betsy at Recipelink.com
16
  Betsy at Recipelink.com
17
  Betsy at Recipelink.com
18
  Betsy at Recipelink.com
19
  Betsy at Recipelink.com
20
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Tony's Pasta Primavera (Tony's, St. Louis)
  • PASTA PRIMAVERA FROM TONY'S, ST. LOUIS 2 1/2 cups finely minced fresh vegetables (such as asparagus, broccoli, cauliflower, zucchini, mushrooms) 1 pound capellini (angel hair pasta), uncooked 6 tablespoons (3/4 stick)...
  • Broiled Catfish (with spicy ginger-soy marinade)
  • BROILED CATFISH "This recipe is quick and easy. While your fish is marinating, cook some saffron rice and steamed asparagus. Try it with flounder or striped bass." 6 medium catfish fillets 1/3 cup soy sauce 1/4 te...
  • Chateaubriand with Roquefort Butter
  • CHATEAUBRIAND WITH ROQUEFORT BUTTER 550g/1lb 3oz chateaubriand 1 tbsp olive oil Salt and pepper 25g/1oz Roquefort cheese 40g/11/2oz unsalted butter Heat olive oil in a hot frying pan and brown chateaubriand all over...
  • Ghirardelli Frosted Chocolate Brownies
  • GHIRARDELLI FROSTED CHOCOLATE BROWNIES 1/3 cup butter or margarine, softened 1 cup sugar 2 eggs 1/2 tsp. vanilla 1/2 tsp. salt 2 oz. Ghirardelli Unsweetened Baking Chocolate 1/2 cup unsifted flour 1/2 cup chopped waln...
  • Peach Curd
  • PEACH CURD 4 egg yolks 2/3 cup sugar 1 cup fresh peach puree* lemon juice to taste 1/2 tsp rosewater to taste 6 tbsp butter Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over si...
ADVERTISEMENT
  • Chicken Enchilada Casserole
  • CHICKEN ENCHILADA CASSEROLE 1 package soft tortillas, cut into strips (thirds) cooked chicken, sliced lots of grated cheese 1 large onion, chopped 1 can green chilis (and juice) 1 (10 3/4 oz) can condensed cream of m...
  • Martha's Herb-fried Chicken
  • MARTHA'S HERB-FRIED CHICKEN 1 (3 to 3 1/2) pound chicken 3/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon thyme 1/2 teaspoon marjoram 2 cubes chicken bouillon 1 1/2 cups hot water 1 tablespoon dried pars...
  • Double Cheese Macaroni and Cheese (repost)
  • Double Cheese Macaroni and Cheese Board: Cooking Club at Recipelink.com From: Agnes in Oregon 2-19-2004 RE: ISO: Double Macaroni and Cheese, My Great Recipes MSG ID:...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: 19 Recipes from the booklet: Zesty Recipes Start with the Hot Tomato RO-TEL, 1978
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!