Martindale, Marty

Biography of Marty Martindale Marty left Rhode Island on her wedding day for an Air Force wife's life in Waco, Texas. She especially loved Texan homemade pimento cheeses, pinto beans with Cheddar, chopped pecans in tuna salad and all the early southwestern Mexican food offered in 1953. Soon, they were shipped to more intense Mexican food in New Mexico. Here she learned to cook most of the native dishes offered in little New Mexico Extension Service cookbook. Poaching whipped egg whites for Natillas and smoking-hot deep fat for sopapillas were challenges. Next, it was ten more Air Force years i...