Ro-Tel Recipes
The recipes below are from the 1949 Ro-Tel Recipe Folder, for which we thank David McDaniel of the Knapp-Sherrill company of Donna. The firm distributes up to 30 million cans of the hot, spicy mixture nationwide each year. The Ro-Tel name comes from Carl and Rosemary Roetelle, who developed the product at the former Elsa Canning Company in the 1940s.
Cheese Dip and Spread
½ can Ro-Tel Tomatoes and Green Chilies
½ pound American type processed or pasteurized cheese
Heat the tomato mixture. Add the cheese cut into tidbit sizes. Keep on low flame and stir until cheese is melted. Pour over broken toasted tortillas, Fritos, or other corn chips and you have delicious Chili con Queso. Or, let mixture chill in refrigerator and you have a wonderful dip for corn chips or crackers . . . a zippy filling for stuffed celery.
Sauce for Spanish Omelet
4 tablespoons chopped onions
4 tablespoons chopped sweet green peppers
1 cup diced mushrooms
1 ½ cups canned tomatoes
½ cup Ro-Tel Tomatoes and Green Chilies
6 tablespoons butter
Salt to suit taste
Melt butter in frying pan. Add the chopped onions, cooking until light, golden brown. Add mushrooms, tomatoes, chopped green peppers, Ro-Tel Tomatoes and Green Chilies. Season to taste, stirring frequently as mixture thickens. Serve over fried eggs for Huevos Rancheros, or over omelet for Spanish Omelet.
