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What's rnagnifico? It'smagnificent-the Latinstyle of throwing a party.Latin Anrerica's madeup of lots of differer-rtcounlries and peoplervl.ro have one big thingin common-grandstyle celebrations! Welove to get togethe[serve the dishes we'refamous for, and let themusic play!

America's catching on tothe fun and excite-ment-the hot soundsand great-tastirr g dishesof l,atin America getany party goinglRosarita's deliciousingredients turn buffetfoods into a feast ofbright colors and excit-ing flavors. Add thefestive songs that burstout of trumpets andguitars from the top ofMexico to the tip ofArgentina, and theparty's on its way!Friends, family, laughte4music and the great tasteof Rosarita-that'smagnificol This party'sfor everyone-comejoin us!

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HamilgEicstal1$ u" a'sEmpanadas

2 cups cooked, shredded beefI (16-oz.) can Rosarita Spicy Refried

BeansVz arp Rosarita Mild Chunky Picante

SauceI cupshreddedCheddarcheeseV4 teasp. ground cumin2 (l lb.) loaves frozen bread dough,

thawed and aaci cut in eighthsI .gg, beaten

In bowl, blend togetherfrst 5 ingredi-ents; set aside. Meanwhile, flatteneachbread dough eighth into a 5-inch circle.Spoon % cup meatfilling into center ofeach dotghhalf. Fold dough over fillingto make a half circle. Press edges togetherwith fork to seal. Place empanadas onlightly greased baking sheet; cover withplastic wrap and let rise in warm place forl5 to 20 minutes. Remove wrap, brushwith egg and bake at 350oF for 20 to 25minutes or until golden brown. Makes16 empanadas.

4n Arroz Con Pollovr,

4 to 6 boneless, skinless chicken breastsGarlic saltPepper

I cup uncooked long grain riceI (l4t/r-oz.) can chicken brothI cup Rosarita Mild Chunky

Picante SauceI (8-oz.) can Hunt's@ Tomato

SauceV, cupeach:dicedonionanddiced

green bell pepper/, cupeach:MontereyJackand

Cheddar cheese

Sprinkle both sides of chicken with garlicsalt and pepper. Spread rice in bottom .

of l3x9x2-inch baking dish, arrangechicken pieces on top of rice. In smallbowl, stir together chicken broth, picantesauce, tomato sauce, onion and bell pep-per. Pour sauce mixture over chicken.Bake, covered, at 350"F for 55 to 60 min-utes. Uncover casserole, sprinkle cheesesover top and bake 5 minutes longer.Makes4toOservings.

'S. Guacamole Grande

3 large avocados, peeled, pitted andmashed

2 Thblesp. each: Rosaita Mild ChunkyPicante Sauce or Chunky Salsa Dip,and mayonnaise

Yz teasp. each: garlicpowderandseasoned salt

In small bowl, combine all ingredients;mix well. Cover with plastic wrap, touch-ing entire surface of guacamole to pre-vent darkening. Refrigerate I hour toblend flavors. Makes 3 cups guacamole.

*tA z""tyBeanCakes(16-oz.) cans Rosarita Spicy RefriedBeanscup plain dry bread crumbscup chopped red onion(4-oz.) can diced green chileseggteasp. ground cuminteasp. each: garlic powder and saltVz-inch cubes Monterey Jack cheeseWesson@OilSour creamChopped cilantro

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In mixing bowl, combinefrsl8 ingre-dients until well blended. Form % cup

bean mixture arotndeach cheese cube.Flatten to form a patty /z-inch thick. Inl0-inch skillet, heat lt-inch oil. Fry 2 to 3patties at a time over mediumJow heat,iurning once, until golden brown on bothsides. Drain on paper towels. To serve,top with sour cream and cilantro and anyof the following if you desire: RosaritaSalsa, sliced green onions, chopped toma-toes, shredded cheese and guacamole.Makes l4 patties.

NOTE: Bean cakes may be preParedahead oftime and stored covered in re-frigeratox To reheat, bake at 400'E l0 tol5 minutes or until cheese melts.

18 s the sun sets in the Caribbean,.H.itt tropical party time under thestars. Rosarita foods blend with shrimp,rice, beef and chiles in a temptingarray of festive flavors. Party-goersdance the night away to the hottestmusic this side of the Equator-salsalTheir favorite Latin dance wasn'tnamed after hot sauce for nothing-only a statue could resist the beat!

And when Rosarita sets the rhythm withdelectable island dishes like JamaicanBean Soup, Island Fever is sure to spread!

Islandfuer\er, Jamaican Bean Soup

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I Thblesp. Wesson Oil% cupchoppedbellpepper% cupchoppedonion2 (16-oz.) cans Rosarita Vegetarian

Refried BeansI (14/z-oz.) can chicken brothI (l l-oz.) can whole kernil corn,

drained| (2/+-oz.) can sliced black olivesLA cup Rosarita Mild Chunky Picante

Sauce

'A teasp. ground cuminSour creamChopped cilantro

In 3 quart saucepan, saute bell pepperand onion in oil until tender. Add remain-ing ingredients except sour cream andcilantro. Heat thoroughly. To serve,divide soup evenly into bowls; top withsour cream and cilantro. Makes 6 cupssouP.

lg/$ BeeftaCabana

2 tblesp. Wesson OillV2 lbs. lean, beefbottom roundsteak,

cut in lx%-inch cubesI (14/z-oz.) can HuntS Whole

Tomatoes, undrained and crushedI cup Rosarita Mild Chunky Salsa

DipI cupchoppedonion/, cupslicedcelery

'/, cup water/, cup seedless raisinslt/, teasp. minced fresh garlicI dash groundcloves

Salt to tasteCooked brown or white rice

In large Dutch oven, brown beef in oil;drain. Add retnaining ingredients exceptrice. Simme4, covered, lVz to 2 hours oruntil meat is tender, Uncover and simmeruntil nearly all liquid evaporates. Serveover cooked rice. Makes 6 servings.

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l/2 lbs. beef sirloin steak or boneless,skinless chicken breasts, cut in thin2-inch sripsThblesp. La Choy Soy SauceThblesp. cornstarchWesson Oilcups sliced zucchinicup quartered onion slicescup red bell pepper stripstblesp. minced fresh garlic(16-oz.) can Rosarita Refried Beanscup each: Rosarita Mild ChunkyPicante Sauce, Burgundy wine andwaterHot cooked rice or flour tortillas,warmed

In bowl, toss meat with soy sauce andcornstarch until well coated. In large skil-let, heat 2 tablespoons oll. Add half of meatand saute until lightly browned; remove.Repeat with remainingmeat, adding moreoil ifnecessary to prevent sticking.Remove meat and set aside. In skillet,heat 2 tablespoozs oil. Add zucchini, onionand bell pepper and saute until crisptender. Add garlic, saute I to 2 minuteslonger. Stir in beans, picante sauce, wineand water. Simmer 3 to 5 minutes. Addmeat and toss to coat. Serve over rice orin flour tortillas. Makes 8 servings.

\t). Spicy Shrimp Paradise

Vz cup Rosarita Mild Chunky PicanteSauce

V+ cup Hunt's Ketchup% Thblesp. horseradishI teasp. lemonjuice

Cooked, peeled and deveined shrimp

In small bowl, mix together all ingre-dients. Refrigerate I hour to blendflavors. Serve over chilled shrimp. Makes% cup sauce.

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cf/rorrr thejunglesof Brazil tothe-EL nrountains of Perrr, the land oI theSouth is varied and rich in culture.Alluring. dramatic and rrryslerious.South Arnerica inspires endless partypossibilities using Rosarita Salsas tocreate exotic dishes arrd urtrsic to set

the rnood.

Santbu and Bo.r.ra I'ot,n get Braziliansdancing in the streets of Rio deJaneiroduring Carnival, and Rosarita ChunkyPicante Sauce nrakes Snapper Carnivalsizzle u'ith the flavor of this u,orld-famous partyl

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V snappercarnival2 lbs. red snapper filletsVt cup butter or margarineI cup sliced green onions3 teasp. minced fresh garlicl% cups Rosarita Mild Chunky Picante

SauceI teasp. each: groundcinnamon and

ground cumin'/, teasp. ground cloves2 Thblesp. minced fresh cilantro

Rinse fillets with cold wate4, pat dry withpaper towels and refrigerate until readyto use. In large skillet, preferably non-stick, melt butter or margarine overmedium heat; saute onions and garlic Ito 2 minutes. Stir in picante sauce, cin-namon, cumin and cloves. Add fish fillets;reduce heat and simme4 coveied, 7 to l0minutes or until fish flakes easily with afork. Garnish with cilantro. Makes 4 to6 servings.

lil& Chicken Itrings Bossa Nova

I package(l0count)chickenwingsI (16-oz.)jar Rosarita Mild Chunky

Picante Sauce% cup olive oil% cup limejuice% cup loosely packed fresh cilantroI teasp. garlic powderI teasp. salt (optional)

Cut each chicken wing atjoints to make 3pieces; reserve tips for another use. Placewings in single layer in l3x9x2-inch bak-ing dish; set aside. In blende4 combineremaining ingredients; cover and processon low until smooth. Pour salsa mixtureover wings. Cover and refrigerate 6 to 8hours or overnight to marinate. Placemarinated wings in single layer on foil-lined l5xl0-inch baking sheet; reserveremainingmarinade. Bake at 375'F for30 minutes; drain drippings. Brush withreserved marinade and bake an addi-tional 30 minutes. Makes 20 wings.

t il$ Cabbage Celebraci6n

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(8-oz.) can Hunt's Tomato Saucecup Rosarita Mild Chunky PicanteSauce or Chunky Salsa Dipcup waterThblesp. Hunt's Ketchupteasp. each: cinnamon and nutmeglb. ground beefslices chopped, raw baconcup chopped onionteasp. garlic powder(8%-oz.) can Rosarita Refried Beanscup cooked, cooled long grain white

large cabbage leaves

In small bowl, combin ef.rst 5 ingredients;set aside. In skillet, brown beef withbacon, onion and garlic powder; drainfat. Stir in refried beans , rice and, t/z cupsauce mixture; set aside. Meanwhile, dipeach cabbage leaf in boiling watel I to 2minutes or until soft and pliable. Place 1/z

cup meat mixture in center of each cab-bage leaf. Roll up, securing with woodenpicks. Spread % cup sauce mixture in bot-tom of llx7x2-inch baking dish. Placecabbage rolls on top ofsauce. Pourremainingsance over top of cabbage rolls.Bake, covered, at 350oF for 45 minutesto I hour. Makes 4 to 6 servings.

\p. Brazilian Hearts of Palm Salad2/t cup Rosarita Mild Chunky Picante

Saucecup light olive oilcuP rlce vlnegarteasp. garlic saltteasp. ground cumindash nutmeg (optional)Salt to tastecups sliced cucumber(14.4-oz.) can whole hearts of palm,drained and cut in %-inch thickslicescup each: chopped red onion andred bell pepper strips

In bowl, combinefrsl 7 ingredients. Foldin remainingingredients. Toss to coatevenly with salsa mixture. Refrigerate 30minutes to I hour to allow flavors toblend. Makes 3 cups.

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own by the Bordet Mexico'.s WildNorth meets Arnerica's Wild

West. This is cowboy country: land ofarid deserts and snow-capped motrn-tains, cattle ranches and Tex-Mex food.Rosarita takes the best flavors from tworugged cultures and cooks up a fabu-lous frontier spread for a rollickinghoedown of Tex-Mex dishes, countrymusic andjaunty rancheras Songs ofthe Mexican cowboy, these spiritedrancheras tell of broken hearts and rlirr'-ing feats of manhood, cattle ropingand wild horse rouncl-ups. 'l'lret \'elively polkas and swinging u'altzesplayed on accordians :rnd harrttrlt t-

icas-just the right note for a realBorder Bash!

Satisfy hearty appetites wi t lr I'' i lt'l r la rrr I

Fajitas served with Rosarita Refi'icclBeans!

BorderBash're. Firebrand Fajitas

I lb. beef sirloin or boneless, skinlesschicken breasts, cut in lxl%-inchstrips

I cup Rosarita Mild Chunky PicanteSauce

t/1 cup Italian salad dressing% cup chopped cilantro (oplional)I Thblesp. lemonjuicet/z teasp. garlic powder2 Thblesp. Wesson OilI cup each: green bell pepper strips and

thin onion wedgesI (16-oz.) can Rosarita Refried Beans

Flour tortillas, warmed

Ir.r shallow bowl, mix togetherfirst 5ingredients. Cover and refrigerate 4 to 6hours to marinate. Drain meat. In largeskilfet, heat I tablespoon oil and saute

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half of meat in oil until beginning to loseredness, about 3 to 4 minutes. Addhalfofgreen pepper and onion and continuecooking I to 2 minutes or until vegetablesare crisp tender; remove all from skillgt.Repeat with remaining oil, meat, bell pep-per and onion. Serve immediatelywith refried beans and tortillas. Makes4 servings.

on@ LoneStarThcos

I lb. ground beefI cupchoppedonion% cup Rosarita Mild Chunky Picante

Sauce% cup waterI Thblesp. Gebhardt Chili PowderI teasp. garlic saltV+ teasp. ground cuminI (16-oz.) can Rosarita Refried Beans,

any variety, warmedI (12-count)packageRosaritaThco

Shells, warmedShredded lettuceShredded Cheddar cheeseDiced tomatoes

In large skillet, brown beef with onion,until onion is tender; drain. Stir in n ex, Jingredients. Simme4 uncovered, 5 min-utes. Mixture should be moist but notsoupy. Spoon 2 tablespoons refried beansand, 1/+ cup meat filling into raci taco shell.Top with lettuce, cheese, tomatoes andRosarita Salsa. Makes l2 tacos.

l*b r" "lePieI lb. groundbeef

lt/, teasp. garlic powder| (7/z-oz.) can Hunt's Whole

Tomatoes, crushed and drainedI (16-oz.) can Rosarita Refried Beans,

any varietyI (16-oz.)jar Rosarita Mild Chunky

Picante Sauce or Chunky Salsa Dip| (8%-oz.) can whole kernel corn, -

drainedV, cup sliced green onionsVn cup chopped cilantrov+ teasp. ground cuminI (15-16-oz.) package cornbread mix,

prepared according to packagedirections

I cup shredded Cheddar cheese

In large skillet, brown beef with garlicpowder; drain. In large bowl, mixtogether meat with remaining ingredientsexcept cornbread mix and cheese. Spoonmeat mixture evenly into bottom of al3x9x2-inch baking dish. Fold cheeseinto prepared cornbread mix. Spooncornbread and cheese mixture over meatmixture. Bake at 375oF ficr 30 to 35 min-utes or until wooden pick inserted incornbread comes out clean. Let stand l0to l5 minutes before serving. Makes6 to 8 servings.

\). Chi-Wow-Wow! Bean Dip2 (16-oz.) cans Rosarita Refried Beans,

any varietycups shredded Cheddar cheesecups shredded MontereyJack cheese(16-oz.)jar Rosarita Mild ChunkyPicante Sauce(4.5-oz.) can chopped ripe black olives(4-oz.) can diced green chilescup sliced green onionteasp. each: garlic powder and saltcup chopped cilantroTortilla chips

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In large saucepan, combine allingre-dients except tortilla chips. Heat, siirringfrequently, until cheese is melted andbeans are bubbling. Serve with tortillachips for dipping. Makes 2 quarts dip.

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$ueetheart$erenade EJ rl.t\C.Z Enchiladas Serenade

lV+ cup each; shredded Cheddar andMontereyJack cheese

l*A cnLsRominticosI cup all-purpose flourI teasp. bakingpowder% teasp. salt% cup yellow cornmealI cup milk2 eggs, lightly beatenl2 large green chiles with stems on,

roasted and peeled or 4 (4-oz.) canswhole mild green chiles

I (16-oz.) can Rosarita Refried Beans,any variety

l2 strips MontereyJackcheese 3 incheslongx/z inch wideWesson Oil

In bowl, mix together flour; bakingpowder and salt. Add cornmeal to flourmixture. Stir in milk and eggs; set aside.Slit chiles lengthwise on one side; lay flat.Fill each with 1 to 2 tablespoons refriedbeans and I strip ofcheese. Roll up toenclose filling. In large skillet heatVz-inch oil over medium heat until a smallamount of batter sizzles in oil. Dipstuffed chiles in batter until well coated.Fry in oil 2 to 3 minutes on each side oruntil golden brown. Drain on paper tow-els, Ib serve, top with Rosarita Salsas.Makes l2 chiles.

cups cooked, shredded chicken(16-oz.) can Rosarita Refried Beans,any varietycup Rosarita Mild Chunky PicanteSaucecup Wesson Oil(8-inch) corn tortillas(20-oz.) can Rosarita EnchiladaSauceSour creamChopped cilantroChopped tomatoes

In small bowl, combine cheeses. Inanother bordl, mix together chicken,refried beans, picante sauc e and I t/z cupsof cheese mixture; set aside. In small skil-let, heat V+ atp oil over mediumlow heat.Soften each tortilla by dipping in hot oilfor 5 seconds on both sides. Potr t/z canenchilada sauce in shallow dish. Dip tor-tillas, one at a time, in sauce on bothsides. Place % cup chicken bean mixturein center of aac& dipped tortilla. Rollenchiladas and place them seam sidedown in l3x9x2-inch baking dish. Pourremaining sauce over enchiladas. Topwithremaining cheese. Bake at 350"Iuncovered, for 30 to 40 minutes. fbserle, garnish with sour cream, choppedcilantro and chopped tomatoes. Makes l2enchiladas.

In skillet, brown beef with onion, garlicpowder and salt; drain fat. Stir in refriedbeans, salsa, cheeses and green chiles.Spoon I cup meat mixture into center ofeach tortilla. Fold opposite sides overfilling and fold ends in. Place seam sidedown on lightly greased baking sheet.Brush with butter or margarine. Bake at450'F for l0 to l5 minutes or untilgolden brown. Serving suggestion: topwith additional Rosarita Salsa, guaca-mole, sour cream, chopped cilantro andsliced olives. Makes 5 burritos.

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ooo'€. Chimichanga Quartet

lb. ground beefcup chopped onionteasp. each: garlic powder and salt(16-oz.) can Rosarita Spicy RefriedBeanscup Rosarita Mild Chunky PicanteSauce or Chunky Salsa Dipcrtp each: shredded Cheddar andMontereyJack cheese(4-oz.) can diced green chiles9-inch flour tortillascup butter or margarine, melted

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cup chopped onionteasp. minced fresh garlicThblesp. butter or margarine(16-oz.)jar Rosarita Mild ChunkySalsa Dip or Picante Sauce(14/z-oz.) cans chicken broth(l4Vz-oz.) can Hunt's StewedTomatoes, undrained and crushed(4-oz.) can diced green chilescup chopped cilantroteasP. ore8anoWesson Oil(6-inch) corn tortillas, cut in %-inchstripscup shredded MontereyJack cheeseLime wedges

In 3-quart saucepan, saute onion andgarlic in butter or margarine until tenderbut not brown. Stir in salsa, chickenbroth, tomatoes, green chiles, cilantroand oregano. Bring to boil. Simme4 cov-ered, for 20 minutes. Meanwhile, inskillet, heat %-inch oil. In two batches,fry tortilla strips in oil for 40 to 45 sec-onds or until crisp and light goldenbrown. Drain on paper towels. Evenlydivide tortilla strips and cheese amongsoup bowls. Ladle soup over cheese andsqueezejuice from lime over top. Serveimmediately. Makes 6 servings.

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I cup Rosarita Mild Chunky PicanteSauceThblesp. mayonnaisecups cooked, cooled ricelb. peeled, cooked shrimpcup sliced black olivescup each: diced red bell peppers, slicedcelery and crumbled, cooked baconcup chopped green onionsThblesp. diced red onionteasp. each: garlic powde4, salt andpepper

In small bowl, combine picante sauce andmayonnaise. In large bowl, combineremaining ingredients. Pour picante saucemixture over rice mixture rnd toss well tocoat evenly. Chill 2 hours uefore serving.Makes 5 cups.

ls1{$ UexicanCanap6s

Dough2/4 cups masa harinalt/, cups hot tap waterYs cup flourI teasp. baking powderYn teasp. salt2 Thblesp.lardorvegetable

shortening

FillingI (16-oz.) can Rosarita Refried Beans,

any varietyI cup Rosarita Mild Picante Sauce or

Chunky Salsa Dip

In large bowl, thoroughly combine masaharina and water; cover and let stand 20to 30 minutes. In small bowl, combineflour; baking powder and salt. Add flourmixture to masa along with lard or short-ening, kneading until all ingredients arethoroughly combined. I f necessary,adjust the consistency ofthe dough withadditional water. NOIE.'The doughshould be the consistency ofa soft cookiedough, and should not be dry or crumbly.Divide the dough into 18 balls, about t/a

cup of dotgh; pat them into 2Vz-inchdiameter discs %-inch thick. Lay the can-ap6 on a hot, ungreased griddle or skilletlVzto2 minutes per side, until lightlybrowned. Allow to cool slightly, thenpinch up a border %-inch high. In sauce-pan, warm beans. In large skillet, heat l-inch ofoil. Fry the canap6s 3 or 4 at atime until lightly browned. Drain onpaper towels and keep warm in a 200oFto 250'F oven. To serve,layer I tablespoon

ofrefried beans and I teaspoon salsa ontop ofcanap6. Serving suggestion: topwith chopped onion, sliced green onions,sour cream, guacamole, diced tomatoes,chopped cilantro. Makes l8 canap6s.

Festive Finalest

Great party food is essential, but guestshelp make the good times magnifico!Get them involved in some simpleactivities for unforgettablecelebrations:

o Make your partl portable!Mama'sEmpanadas and Guacamole Grandemake great picnic fare-preparethem ahead of time and don't forgetto pack Rosarita Salsas and tortillachips, fresh lemonade, a colorfulblanket and outdoor games forthe kids. All set for fun, take yourFamily Fiesta to the beach, parkor anywhere!

o Lightup the eaeninguith glowinglumi-nari,as: traditional paper lanternsguide party guests Way Down South.Weight the bottoms of small ormedium paper bags with sand, andplace a 3-inch candle in the center ofthe sand. Line up luminarias alongdriveway, walkways or patio and lightcandles when the sun goes down toset a dramatic mood.

o Set up a colorful taco bar " at the

Border"lHungry Border Bash reve-lers can load Rosarita Thco Shellswith all the fixin's: shredded chicken,beef or pork, Rosarita RefriedBeans, chopped tomatoes, greenonions, lettuce and freshly gratedcheese, topped offby RosaritaChunky Thco Salsa.

o Challenge guests to catch Island Feaer

and do the Limbo! Start with a bam-boo rod high enough for everyone topass unde4, and then let each persontry to dance under the rod as it'slowered to the ground. (Be sure thedancing surface is soft.) Rewardtheir efforts with a lavish buffet ofJamaican Bean Soup, Beef LaCabana, Island Bounty and SpicyShrimp Paradise.

o Shower mlor ouer your partl adultswho are young at heart delight incr acking c a s c ar on e s (conf etti-fi I I edeggshells) over the happy couple ata Sweetheart Serenade. Cascarones

are safe and easy to make: fill clean,empty eggshells with confetti andseai the ofenings with a square ofcolored tissue paper dipped in starch.A great alternative to balloons andstreamers at any party!

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Rosarita Product Line

Great Mexican cooking... it all beginswith beans.

A leader in the industry for nearly 40years, Rosarita Mexican Foods carriesthe only full line of high quality,authentic and 100 percent naturalMexican foods. Rosarita makes seven

varieties ofrefried beans, five salsas

and sauces, taco and tostada shells.

Refried Beans

The market leader in refried beans,

Rosarita uses pink and pinto beans inits special recipes. Rosarita RefriedBeans are available in seven varieties.Three of the varieties-Bacon RefriedBeans, Nacho Cheese Refried Beans

and Onion Refried [g2ns-u/sr6 In11.-duced in limited areas in late 1988.

. Regular Variety-The traditional oldfavorite!

. Spicy-Our secret ingredients givethis variety that extra pizazz!

. vegetarian Style-A delicious, vege-

tarian alternative.

. Green Chile-Loaded with heartychunks of fire-roasted mild greenchiles for extra flavor:

. Bacon-Sprinkled with tiny bits ofbacon for a unique homestyle touch.

. Nacho Cheese-Flavored withpeppers, onions and real cheese-guaranteed to create excitement atany party!

. Onion-Generously seasoned withdiced onions.

Salsas and Sauces

Ripe juicy tomatoes, pePpers, onionsand spices go into Rosarita's fiveauthentic salsas and sauces.

. Chunky Picante Sauce-A pungent,flavorful sauce that gives any dish itsown spicy personality.

. Chunky Salsa Dip-Pour it, splash it,dip itlAn all-around milder salsa withcilantro and chunky fresh tomatoes.

. Chunky Thco Salsa-A thick, robustsalsa with diced green chiles. Perfectfor entertaining!

. Thco Sauce-Fresh pureed ingre-dients give this tangy sauce a smoothtextured consistency. Swirl it overtacos, into soups, onto salads.

. Enchilada Sauce-A versatiletomato-based sauce that can find itsway into casseroles and main dishesany night ofthe week!

Shells

Crispy and light, Rosarita shells aremade from real ground corn.

. Thco Shells-Add an authentic touchto any Mexican meal.

. fbstada Shells-Make plain salads a

work ofart.

For more information write:Rosarita Mexican FoodsBeatrice/Hunt-Wesson, Inc.1645 W Valencia DriveFullerton, CA 92633

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The Perfect Tostada

I (30-oz.) can Rosarita Refried Beans,any variety

I (12-count)package. RosaritaTostadaShells, heatedRosarita Mild Chunky Picante Sauceor Chunky Salsa DipShredded lettuceShredded Cheddar cheeseSour creamSliced black olives

In saucepan, warm beans. Spreadt/t tttprefried beans on each tostada shell. Topwith salsa, lettuce, cheese. Garnish withsour cream and sliced black olives. Makesl2 tostadas.

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Rosarita, Wesson and Hunt!are registered tradenrarksofBeatrice/Hunt Wesson, lnc.

@ 1990 Beatrice/Hunt Wesson, lnc.