"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for CHILE REELANO DIP (GWEN FLOOD), by PAMELA MERIAM, is from The MERIAM Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lg tomatoes, peeled and chopped 3-4 green onions chopped (scallions) 1 sm can chopped black olives, drained 1 sm green chili pepper chopped 3 tablespoons olive oil 1 teaspoon garlic salt 1 1/2 tablespoon vinegar salt and pepper to taste
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