Grammas Chop Suey Food

AMERICAN CHOP SUEY (JUST LIKE MAMA USED TO MAKE)

Steps:

• In a very large skillet, heat the olive oil. Add the chopped celery and cook a few minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the minced garlic and mix into the vegetables. Then add the ground beef, breaking up with a wooden spoon. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Add the stewed tomatoes, juices and all. Add salt and pepper, to taste. Let simmer, covered, stirring occasionally.
• Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan. But, don't overcook. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Drain pasta and put back into the large saucepan in which it was cooked.
• Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan. Mix well and keep heated, covered, stirring occasionally, on a very low heat.
• When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves. Serve with a basket of good Italian bread and butter.

CHOP SUEY RETRO 60'S STYLE

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.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

GRAMMA'S CHOP SUEY

Steps:

• You can use any pork or beef, or mixture of both. I like to use boneless pork chops. Slice the pork or beef, marinate in the garlic, ginger, soy, pepper and oil for at least 2 hours or longer.
• Saute in a pan with some oil until browned. Cover and simmer for 20 minutes. Add the celery and onion with 1 cup water, and simmer for 15 minutes more. Mix the soy sauce, molasses, water and cornstarch until smooth. Add to the meat mixture and stir until thickened. Add the chinese vegetables and mix well.
• Serve over hot steamed rice with crunchy chow mein noodles.

GRANDMA'S AMERICAN CHOP SUEY RECIPE

Steps:

• Add the butter to large skillet set over medium high heat. Once melted, stir in the onion & celery. Cook until the onions are translucent. Transfer the veggies to a waiting bowl or plate.
• Add the oil & pork to the hot skillet. Stir the pork, cooking just until lightly crisped. Reduce the heat to medium.
• Return the veggies to the skillet, and stir them in to evenly combine.
• Add all of the remaining ingredients to the skillet, stirring to evenly incorporate.
• Cover the skillet with a lid and continue cooking the mixture until it's cooked down and taken on all the flavors, roughly 8-10 minutes, stirring occasionally & scraping the bottom of the pan as you do. Add water or broth, as needed, if too much liquid cooks out of your pan.
• Serve the chop suey over a bed of steamed white rice, and enjoy!

GRANDMA IDA'S EASY CHOP SUEY CASSEROLE

Steps:

• Brown burger.
• Put in baking dish, burger, celery, onion, soy sauce and rice.
• Cover and bake 2 hours at 375, uncovering the last 1/2 hour.

CHOP SUEY

Steps:

• Brown onions, add meat. Simmer on low for 2 hours. Add a LITTLE water if needed.
• Add chopped celery.
• Add water to cover meat.
• Add soy sauce and bead molassas.
• simmer until celery is done.
• Serve over hot cooked rice.
• Optional: add large can of chop suey vegetables.