Tex - Mex Torte

We've been making this for years in Texas and I never thought of it as anything worth blogging about.
It seems to be a staple recipe in Texas.
This is a Best of the Best Recipe.

Tex - Mex Torte:

350 degree oven
1- 8" Spring Form Pan

This may appear to be an odd recipe because it's not really a recipe.
I'm writing this from the heart and from memory.
I don't usually use a recipe, it's made at the last minute with whatever we have available in the pantry and refrigerator.

8" Flour Tortillas

Here's a list of the ingredients you can layer in this Torte:

Chicken, cooked ( I use a Vegetarian product)
or
Ground Beef, sautéed ( I use a Vegetarian product)

Diced Onion

Diced Green Chiles in a can, drained,
or
Sliced Fresh Jalapeños.

Picante Sauce or Salsa ( we all have our favorites in Texas)
1 can of Black Beans, drained
1 can of Corn, drained
Sliced Black Olives
Shredded Cheese, (Monterey Jack or Cheddar)
Sour Cream

Create several layers beginning with a Tortilla topped with the meat.
Layer in any order you choose at this point.
Continue to repeat the layering until you end with a Tortilla topped with Cheese.

Bake at 350 degrees for 30 - 40 minutes

Cool, top with a layer of Sour Cream, release from the pan and move to a serving platter.
Slice and serve with additional Sour Cream and Salsa

I hope this makes some sort of sense....
It sure does taste good no matter how you construct it.

You can add or delete any of the ingredients to personalize it for your family.

Enjoy!
Peace in the Kitchen!

Rhubarb Mus and Cherry Moos

Today I'm going to talk about Moos or Mus !
I'll be making Rhubarb Mus later today.

The first time I experienced this dessert, I was at The Mennonite Central Committee Relief Sale in Hutchinson, Kansas with my wife and her family.

They are from an Amish , Mennonite community.
This is where I learned about Mus.

Some believe that it originated in Germany, but most believe the the origin is Russian Mennonite.
My wife's family is of Russian Mennonite decent.

There are many, many versions of this dessert and I've been researching the archives of my collection of Mennonite and Amish cookbooks and found the following recipes that appealed to me the most.

However, my wife says that she has never heard of Rhubarb Mus so it must have been made by the Ohio or Pennsylvania Mennonites.
She grew up with Pluma Moos and Cherry Moos.

I was raised in Michigan and we grew Rhubarb and plenty of it so this recipe appealed to me.
I've tried to grow Rhubarb here in Texas and have failed .
I've been told that some of my favorite things that we grew in Michigan are impossible to grow here.
We can't grow Peonies or Lilacs ..... or Rhubarb.

I purchase my Rhubarb from the Amish/Mennonite Bulk Food Store near Hutchinson, Kansas.
I believe that Rhubarb is an acquired taste. You either love it, or think that it's very strange.

I happen to love it in any recipe.

Rhubarb Mus:

4 C diced Rhubarb
4 C Water
1 C Raisins

Cook Rhubarb and Raisins in the Water until tender.

In a separate bowl mix together the following ingredients to create the thickening agent.
1C Sugar
2 TBS Flour
1 C Heavy Cream
Add this to the cooked Rhubarb/Raisin mixture and continue cooking until it becomes thick.

Serve warm or cold.

Enjoy!
Peace in the Kitchen!


This is my favorite version of Cherry Moos.
Some recipes use Jello and some use other thickening agents.
Some use milk, cream..... and the recipes vary.
I chose this one to publish here.

Cherry Moos:

1 Qt of Pitted Sour Cherries
1 Qt. of Water
1/2 C Flour
1 1/3 C Sugar
1/4 tsp salt
1 - 13oz. Can of Evaporated Milk
1tsp Almond Extract
1/2 tsp Red Food Coloring

In a large kettle combine the Cherries and Water and boil for 2 minutes.
Mix the Flour, Sugar and Salt and stir in the Canned Milk.

While stirring, slowly add 2 C of the Hot Cherry liquid.

Slowly stir this mixture back into the Hot Cherries.

Boil for 1 minute, stirring constantly.

Remove from heat and add Almond Extract and the Food Coloring.


Enjoy!
Peace in the Kitchen!

Cherry Delight

I'm fascinated by vintage American recipes that others around the world may not quite understand.

My wife and I recently returned from a funeral in Kansas.
There are 3 foods that you can guarantee will be at a Mennonite Funeral.

Zweiback Rolls
Funeral Cheese ( 6" Cheddar, sliced and quartered) served with slices of Ham that make a sandwich with the rolls.
Jello

I've never seen a group of women come together and cook for a multitude of people as I did at the funeral.
It was quite impressive.

I have never seen so many jello recipes in one place in my life.
There was every color imaginable with so many different variations of ingredients added.
I tasted some of each and loved them all.

Here's another classic recipe from one of the Mennonite Recipe Books.
This Book is a handwritten Book put together by the women of our families church.

Cherry Delight:

50 regular sized marshmallows
1 C Milk
1 Large Carton of Whipped Topping
1 1/4 C Graham Cracker Crumbs
1 1/4 C Butter, melted
1/4 C Chopped Pecans
2 Cans of Cherry Pie Filling

Melt Marshmallows and milk, slowly in a saucepan
Cool thoroughly
Fold Whipped Topping into the Marshmallow mixture

Mix Graham Cracker Crumbs, Butter, and Pecans
Press into a 9"X13" pan

Spread the Marshmallow mixture on top of the crust
Spread the Pie Filling on the top and chill thoroughly.

Enjoy!
Peace in the Kitchen!

Raggedy Ann Bars

Here's a vintage recipe from a Church Recipe Book in Kansas.

1 - 9x13 pan

Crust:
1/4 C Shortening ( Crisco)
1/4 tsp Salt
1/2 C Packed Brown Sugar
1 C Flour

Cream together salt, shortening and brown sugar.
Cut this mixture into the flour with a pastry knife or 2 forks
Press this crust into the bottom of the pan
Bake at 350 degrees for 15 minutes

Top Layer:
1 C Packed Brown Sugar
2 Eggs, well beaten
1 tsp Vanilla
1/4 tsp Salt
1 C Rice Krispies
1 C  Chopped Pecans
1 C Coconut

Add Sugar to Eggs and beat until fluffy
Fold in remaining ingredients
Spoon evenly over the Crust and continue baking for 35 minutes more.
Cut while warm
Cool to serve

Enjoy!
Peace in the Kitchen!

I've been away...........

I've been away from here for a week.
We had a death in the family and it will take
some time to get back to posting on the blog.

I hope everyone will continue to read it and
search recipes.
Send comments, ask questions and I will be back soon.

Enjoy
Peace in the Kitchen!

Tamale Bites

Another Best of the Best Recipe from my book
This is a great Hors d'oeuvre

It's from Christmas 1977

It's an original recipe
I created this before I became vegetarian and made them for Christmas many years.
So, this is one of the few non vegetarian recipes that I've posted. However, over the years with all of the incredible Vegetarian Products on the market, I can reproduce a Vegetarian version of this recipe.
They are delicious.

I've also discovered Vegetarian Meatballs, bake them according to package directions or as directed below. I heat the Tomato Sauce and Enchilada Sauce in a small Crock Pot. I add the Baked Meatballs and keep the temperature on Low to serve them.

Vegetarian Meatless Ground

1 1/2 lbs. Ground Beef
2 C prepared Cornbread Crumbs
1 (8oz.) can Tomato Sauce
1 (16oz.) can Mild Enchilada Sauce
1 tsp Salt
2 C Shredded Cheddar Cheese

In a bowl, combine:
Cornbread crumbs
1/2 of the Enchilada Sauce
Salt
Add Ground Beef and mix by hand

Measure by the TBS and form into meatballs
These may be made ahead of time and refrigerated until ready to bake

Bake on a cookie sheet at 350 degrees for 30 minutes

Combine Tomato Sauce and remaining Enchilada Sauce in a saucepan and heat

Place the meatballs in a Fondue Pot ( this sure gives away the date) or a Chafing Dish.
Pour the Sauce over the meatballs
Sprinkle the Cheese on top and serve

Makes about  55 meatballs

Enjoy!
Peace in the Kitchen!

Lime and Melon Chutney

Another Best of the Best Recipes from 1980

This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!

1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C  Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest

In a Dutch Oven, Combine:
Vinegar
Sugar
Ginger
Garlic
Mustard Seed
Salt
Crushed Red Pepper Flakes
Boil generously for 5 minutes

Add:
Cantaloupe
Raisins
Lime Juice

Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam

Remove from heat
Fold in Walnuts and Lime Zest

Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely

Yield about 6 half pint jars

Serve with Crackers and Cream Cheese

Enjoy!
Peace in the Kitchen!