Preheat oven to 425F.
Melt butter in a skillet; add garlic & saute until garlic barely begins to turn golden. Place 6 escargots in each of
6 individual casseroles; drizzle evenly with garlic butter. Spoon 2 heaping tablespoons salsa evenly over escargots
in each casserole; sprinkle 1 teaspoon of crushed chile over each. Bake 15 to 20 minutes or until sauce sizzles.
Meanwhile, warm tortillas (or slice & warm French bread). Serve escargots with tortillas or bread for dunking in the sauce.
Makes 6 servings.
From: "Hotter Than Hell" by Jane Butel.
Book Details at: Amazon.Com">
Posted By: Christopher E. Eaves, firstname.lastname@example.org
Post Date: Tue, 31 Mar 98
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