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American Mexican Recipes

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 glorious 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.
Spanish Meat Balls

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.
I discovered Mexican food for a second time during my college days in
Portsmouth Ohio.

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.
Refried Beans

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.
Salsa

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.
Vintage Mexican Recipes
Mexican Chicken
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
Spanish Noodles

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
This recipe came straight from the Georgia
Journal.  Her attempt at humor, I am sure.  
To my mother, Rat Cheese was cheddar.   I
am only typing the recipe as I find it. So,
please don't take offense, where none is
intended.

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.
Tamale Pie

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.
Lomo De Puerco
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.
Home.

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!  

Read "
Santa and the Magic Key", plus
recipes for your holidays.  A story by
PenVampyre

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
Crock Pot Recipe - Arroz Con Pollo

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:

When I used this recipe, 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.
Vintage Hispanic Children's Photo
See the U.S.A. in your car - vintage Texas sign
Vintage U. S. South West Photo