Celebrities Favorite's Weird Candy Trivia. Growing Candy.
A collection of handwritten, homemade, vintage recipes of American Mexican dishes.
These recipes were found ion index cards stuffed into small recipe boxes, that our mothers use to keep on top their kitchen counters or stoves.
Many of these recipe are being lost and tossed out. I started collecting these little pieces of recipe history. Needed something to pass the time, so I am doing this website.
The recipes I collect are from the 1950.s 1960's, and 1970's.
I remember when I first discovered the wondrous taste of Mexican food. My mother, my grandmother, my sister and I went on a road trip during the summer of 1966. I remember mom traveled Route 66 all the way down, we came back a northern route.
My memories of that summer are filled with taste, sounds, smells, and pictures of an amazing time.
Read, "The Story of the Missing Cookie Jar" by PenVampyre. A delightful little Christmas story with mouthwatering warm tasty recipes for the most wonderful time of the year!
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Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon, alas, no recipes.
Food and Genealogy - A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe.
Homemade Remedies Recipes - Recipes our grandparents used from a poultice, mustard plasters, gargles and paste.
College Recipes - Ghost of foods past.
Thanksgiving Day Recipes from our vintage past. A story by PenVampyre
We, meaning the gang of kids I ran around with then, would often go out to eat. About 8 of us had rented an old three story, plus attic, house on Front Street and naturally no one wanted to do dishes, cook, or clean up afterwards, so we ate out.....alot.
When I remember those days, I just have to chuckle. There was 8 or so of us. The numbers rose and fell daily. I remember, we had one bathroom, which literally grew it's own assortment of mushrooms from all the summer humidity.
One day, Marty announced that they had opened up a new restaurant, a Mexican restaurant.
Now this may not seem as amazing to someone who grew up in New York, L.A., Miami, or some other exotic city, but in Portsmouth, Ohio, this was big news! Real Mexican food was non existent south of Columbus.
We arrive, sat down, looked at the menu and didn't have a clue what to order. We relied on the owners for knowledgeable guidance.
They spoke little English and not a smidge of Spanish did we speak.
The whole experience was purely delightful.
A wonderful way to experience Spanish cuisine. Hot and spicy dishes, guacamole and salsa dips, I fell in love with saucy Mexican edibles that very day.
Now here are some free Mexican and Spanish Dishes from those little handwritten index cards, taken from little vintage recipe boxes.
1 lb Ground Beef
1/2 Cup Un-cooked Rice
1 T. Chili Mixture
1 Pint Tomatoes
1 Pint Hot Water
Salt to Taste
2 T. Minced onion
Combine meat, rice, onion, and seasonings. For into balls and place into pan, pour in tomatoes and water. Cook slowly, about 1 1/2 hours. More water can be added if needed. Enough sauce should remain to pour over meat balls when served.
This lady's recipe card did not say to cook in an oven or pan on top the stove. I can not guide you here, as I am not a professional cook. Frankly, I am going to try this at 325 in an oven. I am going to cover the baking dish too......just so you know. I'll let you know how this turns out.
A mildly hot sauce, increase chilies for more fire. Homegrown chilies best.
1 can or 1 cup fresh tomatoes
1/4 cup chopped green peppers
1/4 cup or 1 small chopped onion
1 Tablespoon chopped green chilies
1/4 teaspoon salt.
In a small bowl, mix all ingredients. Mix well.
Makes 1 1/2 cups.
Note: Refrigerate any left over sauce in airtight container. Will keep about 2 weeks, although chilies will lose some of their punch. Add more.
1 large package wide noodles
1 1/2 pounds ground meat
1 cup chopped onions
1/2 cup green peppers
1 small can corn
1 small car ripe olives
1 can mushroom pieces
1 can tomato paste and 1 can water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon chili powder
1 clove garlic
1 can tomato soup
1/2 pound sharp cheese
Brown meat, onion, and green peppers.
Add other ingredients - except cheese.
Cook and drain noodles.
Combine with meat mixture.
Cook 30 minutes in oven at 350 degrees.
Add grated cheese and cook 10 minutes more. Serves 8
Enchilada Casserole
For topper, reserve 1 cup or 6 ounces of corn chips. Combine remaining chips with 1 1/2 cups shredded sharp processed American Cheese, one 15 ounce (1 2/3) chili with beans, one 15 ounce can (1 2/3 cup) enchilada sauce, one 8 ounce can tomato sauce and 1 Tablespoon instant minced onion. Pour in 11 x 7 x 1 1/2 baking dish. Bake uncovered at 375 degree for 30 minutes. Spread top of mixture with 1 cup of dairy sour cream, sprinkled with 1/2 cup additional shredded cheese. Circle reserve corn chips around edge. Bake 5 minutes longer.
6 servings
From Cindy MO7
by Maria Miller
3 whole chicken breast, baked and bone removed
2 cans cream of chicken soup
2 (oz) cans diced chilies (use less chilies to decrease spiciness)
1 pint sour cream
Grated cheddar cheese
6 flour tortillas
Cooke chicken and shred. Mix soup, chilies and sour cream. Put a layer of soup mixture on bottom of a 9 x 13 inch casserole. Put a layer of tortillas over soup mixture. Put a layer of chicken over tortillas. Put a layer of cheese over chicken. Keep alternating until gone, end with cheese on top. Bake at 350 degrees for 30 to 35 minutes. Prepare night before to enhance flavor
1 medium onion, chopped
1 small green pepper, chopped
3/4 pound ground beef
2 cups tomato sauce
1 1/2 cups whole kernel corn, drained
1/2 cups chopped pitted ripe olives
1 minced clove garlic
1 tablespoons sugar
1 teaspoon salt
2 to 3 teaspoons chili powder
1 1/2 cups shredded process cheese
3/4 cup yellow corn meal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter
Cook onion and green pepper in 1 tablespoon hot fat till just tender. Add meat and brown lightly, spoon off excess fat. Add next 7 ingredients. Simmer 29 to 25 minutes or till thick. Add cheese; stir till melted. Pour into a baking dish. To make corn meal topping: Stir corn meal and 1/2 teaspoon salt into cold water. Cook and stir till thick. Add butter' mix well. Spoon over meat mixture, making narrow strips. Bake at 375 degrees 40 minutes or till top is browned. Makes 6 servings.
3 to 3 1/2 pounds boneless pork loin roast
salt and pepper
1/4 cup oil or lard
Basic easy Mole Sauce
Sprinkle roast with salt and pepper. Sear on all sides in hot fat. Place in baking pan or put in crock pot, baste with basic Mole Sauce. Roast at 325 about 2 to 2 1/2 hours or 8 hours in crock pot.
Remove and let stand for 20 minutes, then slice.
Both should be served with typical Mexican Style fare. Re-fried beans heated with shredded mild cheddar or Monterey jack cheese and corn tortillas, heated till soft. On a griddle, spread liberally with butter and salted.
The Tortillas are eaten rolled as a tempting Mexican substitute for bread.
Tacos -
2 pounds ground beef
2 medium chopped onions
2 cans taco sauce
2 cans Mexican Beans
2 packages taco shells
Rat Cheese
Brown meat. Add onions, cook about 30 minutes. Fill shells and top with cheese. Warm to melt cheese. Serve lettuce and tomatoes.
1 1/4 cup dried pink or pinto beans - 1/2 lb rinsed and picked over
2 cups water
1 teaspoon salt
1/2 cup lard or oil
In a two quart saucepan, bring the beans and water to a boil. Cover and simmer over low heat for two hours or until beans are very tender, adding more water if necessary. Stir in salt.
In a medium skillet, heat a little lard over low heat. Add some beans and a large spoonful of bean liquid, mashing beans and fat into a thick, smooth paste. Repeat working in more lard, beans, and liquid until all are used up and beans are smooth. If necessary, add more liquid for good spreading consistency.
Makes about 3 cups. Keeps in the refrigerator about 2 weeks.
3-4 pound chicken, cut up (I used skinless chicken breast and thighs)
1 cup chopped onion
1 cup green pepper, chopped
2 garlic cloves, minced (I used 1 teaspoon already minced garlic from a jar - found in the produce section)
1 jar (2 ounces) diced pimiento
3/4 teaspoon chili powder
2 bouillon cubes
1 cup dice ham
1 14 ounce can tomatoes
1 cup of long grain raw rice
1 package (10 ounce) frozen peas, thawed
1 teaspoon salt
1 jar (3 1/2 ounce) stuffed green olives, drained
1/2 teaspoon white pepper
1 teaspoon paprika
Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice and peas in Slow Cooker. Cover and cook on Low 6-8 hours (or High 4 hours). Turn to High 1 hour before serving and add rice and peas: stir occasionally.
4-6 servings.
Starla’s Note:
I made this recipe on Oct. 5th, 2009 and I forgot to thaw the peas before adding to the pot, as a result the rice did not get done and was a little crunchy. I know the cold temperature from the peas, decreased the temperature in the crock pot and this is the reason the rice didn't fully cook. Don't make the same mistake, I did.
Still, in the future, I was thinking, next time, I would cook my rice ahead of time and add it in at the last minute with the "thawed" peas. Then I started thinking about this and I am not sure. I think this would that would leave too much liquid in the mixture? There was a lot of liquid before I added the rice, and it should have cooked just fine. Frankly, I would have never ever imagined there could be so much liquid from the recipe's ingredients. Amazing. (You can tell, I am not really an experience cook...lol) Anyway, the taste was very Tex-Mex. Scrumptious. I loved the recipe and will definitely fix this one again.
starlina@bright.net
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