JIM WELLER wrote to DAVE DRUM <=-
Title: American Chop Suey II
16 oz Pkg uncooked elbow macaroni
1 lb Ground beef
1 lg Onion; chopped
21 1/2 oz (2 cans) tomato soup
How'd that monstrosity sneak into the collection?
It's no better (or worse) than any of the other dime store
aberrations.
The others were all American or Chinese-American adaptions of a
Chinese dish involving mixed vegetables, especially celery,
cabbage and bean spouts, and usually pork.
But that outlier is a Midwest American take on an Italian-American
dish and not remotely similar. It is badly misnamed. But I wasn't
implying that it's not tasty; I make a similar dish except that I
usually use tomato sauce with chilies, garlic and herbs added in and
not tomato soup.
A likely origin for American chop suey is the recipe for Chop Suey Stew
in the "1916 Manual for Army Cooks", an urtext for many institutional
foods of the twentieth century. The army recipe could be made with
either beef round or pork shoulder, beef stock, barbecue sauce, and salt.
American chop suey was ubiquitous, at restaurants, functions, school cafeterias, and at home. The basics of this casserole dish included
ground beef, macaroni and tomato sauce, with some variation of other ingredients, such as the addition of onions, peppers, or even
Worcestershire sauce.
In America we'll file the serial numbers off of anything.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot & Spicy Chow Mein
Categories: Pork, Vegetables, Chilies, Pasta, Wine
Yield: 2 Servings
6 sl Thick cut bacon; chopped up
- in cubes/slices
1 bn Spring onions; bias sliced
1 md Carrot; in match sticks
1 Red pepper, thin sliced
1 Green pepper; thin sliced
1 lg Hot chile; finely chopped
2 Handfuls of your favourite
- mushrooms; rough chopped
1 ts Grated fresh ginger
1 cl Garlic; grated
1/2 ts Chinese 5 spice powder
100 ml Sherry
Olive oil
1 bn Egg noodles per person
2 tb Soy sauce
Black pepper
I have no idea what should go in chow mein so im guessing
this is as about as authentic as one of those dvd's you
seen on car boot stalls, but it tasted good and went down
a treat.
It serves two or three and takes no time at all, you can
add chicken or some other meat if you like but I quite
like it with just bacon.
Heat a wok or heavy based frying pan up so it's really
hot, add a splash of olive oil and fry the bacon until
nice and crispy, remove from the pan and place on some
kitchen towel to drain.
Cook the noodles as per the instructions and drain.
Get the pan really hot again and fry the onions,
mushrooms, peppers and carrots, after about 60 seconds
add the 5 spice powder, chile, garlic and ginger and mix
into the vegetables, fry until the veg are cooked.
Add the bacon to the pan followed sherry, careful in
case it flames up, cook the alcohol off for a minute or
so then add the soy sauce.
Add the noodles and stir well.
Taste and then add the black pepper along with any extra
soy sauce or sherry your feel necessary.
Serve.
Serves two generously
From:
http://blog.chilliupnorth.co.uk
Uncle Dirty Dave's Archives
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