Wednesday, October 2, 2019

Wartime Wednesday: American Chop Suey


Wartime Wednesday: American Chop Suey

At the school where I work, American Chop Suey is one of the kids’ favorite meals. Our dish is a combination of pasta (typically elbow macaroni), ground beef, onions, peppers, and crushed tomatoes. So when I found a recipe with the same name in my Better Meals in Wartime cookbook, I wanted to see if there were any differences. Intriguingly, the recipe is almost nothing like the dish I’ve come to know, however it is just as delicious.

As with many of the recipes in the book, the tone is conversational, and the author indicates “The Chinese always cut their vegetables in strips, it seems, so for this receipt we do it just that way.” A gross generalization to be sure, but a common thought back in the 1940s. Nonetheless, a yummy meal that’s easy to make:

3 lean pork chops
3 onions
1 bunch celery
½ cup uncooked rice
3 green peppers
3 bouillon cubes dissolved in 3 cups water or use 3 cups vegetable water

The celery and peppers are cut in thin strips about 2 inches in length. Chop the onions fine. Mix these vegetables together.

Cut the pork chops in very, very small pieces about the size of a pea. Brown the meat in fat and add the vegetables to it.

Next add the rice and three cups of water (either bouillon or vegetable based). Cook all together for 40 minutes in a frying pan over a slow fire. The rice will absorb most of the beef bouillon and at the end of the specified time the rice will be cooked, the meat done and all will have a nice rich gravy that needs no further attention. You must be sure that the pork is cut very small so that it will be thoroughly cooked.

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