• American chop suey

    From JIM WELLER@1:135/392 to DAVE DRUM on Wed Sep 1 22:34:00 2021

    Quoting Dave Drum to Jim Weller <=-

    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.



    Cheers

    Jim


    ... Poor spellers have more secure passwords.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:229/452 to JIM WELLER on Fri Sep 3 10:51:52 2021
    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

    MMMMM



    ... I have to stop now, my fingers are hoarse from all the laughing...
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Sat Sep 4 22:00:00 2021

    Quoting Dave Drum to Jim Weller <=-

    It is badly misnamed.

    in the "1916 Manual for Army Cooks", an urtext

    Yeah, I read that article too. But that doesn't take away from the
    fact that the name is ludicrous. The dish is fake Italian, not fake
    Chinese. I've never heard anyone in real life call it that. It's
    beefaroni. Another silly name for it is Hoosier Goulash.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: John Torrey
    Categories: Groundmeat, Beef, Casseroles, Pasta, Mushrooms
    Yield: 6 Servings

    6 oz Elbow macaroni
    1/2 lb Ground beef
    1/2 Green pepper, chopped
    1 sm Onion, chopped
    1 c Canned tomato sauce
    2 c Canned tomatoes
    2 oz Cheddar cheese,
    -cut into pieces
    1/2 ts Chopped garlic
    1 ts Chili powder
    10 oz Can chopped mushrooms,
    -drained

    Preheat oven to 350 F. Cook the macaroni. Drain. Spray a skillet
    with oil. Add the ground beef, green pepper and onion. Saute until
    the meat is cooked. Add the remaining ingredients, including the
    cooked macaroni. Pour into a casserole dish that has been sprayed
    with oil. Bake, covered, for 30 minutes or until thoroughly
    heated.

    MMMMM


    Cheers

    Jim


    ... If William Shatner were Italian: "Eat! More! Zook! Eee! Nee!"

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)