A view from my side.
My mother is an atypical Southern woman. The wife of a career Army officer, she is a strong individual. With my father often away from home for months at the time, mother had to rule the roost on her own. My brother and I were both a handful, as the saying goes, and she was more than up to the challenge. She went to graduate school at Emory University, was a high school librarian for a while and always kept the proper house that was expected of an up and coming officer’s wife. She played all the games well, looked good at the Officer’s Club, played Bridge with the other wives, and could always be counted on to volunteer at the appropriate events.
In addition to all of this, she was, and is, a tremendous cook. Southern cook I should add. She cooked almost everything from “scratch.” She started teaching me to cook when I was about 8 years old. The first thing I remember cooking was Tapioca pudding. Over a short period of time, I perfected it. I ended up cooking a lot of desserts. Cakes, pies, Cream Puffs, and other such sweets. I also learned to cook entrees, to be sure, along with vegetables, biscuits, and various other side dishes.
The family moved to Texas in the late 70’s. It was our 2nd “tour” in San Antonio, and mother embraced the local foods with her usual enthusiasm. She routinely makes many “Tex-Mex” foods to the delight of her guests, family and friends. Whenever she is invited to anything “pot luck”, she is usually asked to make one of her “signature” Tex-Mex dishes. Around the Christmas season, the dish she makes most often is what she calls a “Texas Torte.” As we are headed to my brother’s this evening for an extended family gathering, she made 2 Texas Tortes to take with us. Easy to make, devilishly delicious, I present to you my mother’s Texas Torte. Merry Christmas.
8 oz sharp shredded cheddar cheese
8 oz shredded Colby cheese
Dump cheese in large bowl, toss to mix
Sprinkle 2 tbsp flour over cheeses, toss to mix
In small bowl beat 2 eggs with a fork add 1/3 cup milk to eggs and 4 oz can chopped green chiles – mix
Dump on top of cheeses, mix everything together like a meatloaf
Pour into pre-heated, lightly greased, 9 x 13 inch pan and bake 30 minutes at 350
Remove from oven and cool on a rack. While still warm, cut into 4 sections lengthwise and 6 sections width wise. Yield 24 squares.