Chop Suey Retro 60s Style Food

CHOP SUEY RETRO 60'S STYLE

Chop Suey Retro 60's Style image

This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon shortening
1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
salt
pepper
flour
1 large onion, diced
3 cups celery, sliced
3 tablespoons soy sauce
2 tablespoons molasses
8 ounces mushrooms, canned reserve liquid
8 ounces sliced water chestnuts
bean sprouts, canned (optional) or bean sprouts, fresh (optional)
white rice
chow mein noodles
soy sauce

Steps:

Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
Allow to cool.
Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
Mom served this over rice with chow mein noodles on top and extra soy sauce.

MOM'S AMERICAN CHOP SUEY (1950'S BASIC)

Mom's American Chop Suey (1950's Basic) image

A school lunchtime classic. Quick and easy to make. Very bland but has remarkable taste. My sister has tried it and say it's just as she remembers Mom's. All you need to finish this recipe is some Kraft shaker cheese to complete the memory. Mom probably got the recipe from a 1950 vintage Betty Crocker cookbook. Quantities are approximate. Mom seldom measured anything. We usually make a double batch. Enjoy. If you add a bit of garlic powder, chili powder and a can of kidney beans you would create Mom's Chili Mac Recipe.

Provided by Mike G.

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil (I use olive, mom did'nt)
1 -1 1/2 lb ground beef
1 small yellow onion
1/2 cup green bell pepper
1/2 cup celery
2 (8 ounce) cans tomato sauce (mom used Hunts)
1 (8 ounce) can water
1 -1 1/2 tablespoon Worcestershire sauce (mom probably used A1)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
8 ounces elbow macaroni

Steps:

Clean and dice or chop the veggies as you like.
Brown ground beef and onion in oil, drain and return to pan.
Add remaining ingredients except pasta and mix. Simmer and stir.
Prepare pasta per package, drain.
Add to ground beef and mix well.
Simmer 10 - 15 minutes. Add water if needed.
Tastes even better the next day.

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