| Not too long ago, we were briefly discussing memories of high school luncheons in the high school cafeterias. Vivid memories were brought back. As someone who's always enjoyed eating, I was never that picky about most of the luncheon dishes that they served at our high school. Beef Stew, American Chop Suey, melted cheese sandwiches, fried fish sticks, and spaghetti and meatballs, to name a whole host of other dishes come to mind here.
One stormy winter's day in December, I think it was the first big storm of the year, I began to think up what might be good to make a pot of a hot dish to have for awhile, and American Chop Suey happened to come to mind. Cruising the google web, under American chop Suey, I finally came upon a recipe that I really liked, that didn't require adding sugar or anything to it. Here goes:
American Chop Suey:
1 lb. ground beef (lean, of course, is what I use)
1 Box of macaroni (I made the mistake of using an entire box of macaroni, and I ended up with enough to feed an army, so I decided to use only half a box of elbow macaroni in the future)
1 or two onions
1 can tomato sauce
1 can tomato paste.
(Optional) 1 green pepper
Seasonings, such as garlic, basil, bay leaf (oops, we mustn't forget that now!)
Yellow the onions in a large pot, then put the hamburger in the pot to brown quickly. In another pot (if you have an extra one around the house), boil the macaroni
When the hamburger is brown, add the tomato sauce and tomato paste.
When the macaroni is ready, strain it in a collender and then add it to the hamburger/spaghetti sauce mix, stir thoroughly, and then heat it through again until it's all warm and ready to serve. One should then have a nice pot of American Chop Suey for awhile. Freezing part of it's possible, and I also use part of it to serve as cooked dinners for afew days. So, with the advent of the fall and winter, I always manage to cook up pots of American Chop Suey or Chile con Carne.
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