"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chop Suey Recipe

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This recipe for Chop Suey, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, March 21, 2007


2 tbsp. butter
11/2 lb meat cut in 1" cubes
1 c. hot water
2 c. onions, chopped
3 c. celery, chopped
1 tsp chopped garlic
2 or 3 tsp. chinese molasses
can of chinese noodles
soy sauce to taste
salt and pepper to taste
1/4 c. cold water
1/4 c. corn starch (combined with cold water)
1 can Chow Mien vegetables

Over moderate heat, melt butter and brown meat and onion. Add 1 cup water, celery, garlic, soy sauce and molasses and cook very slowly until tender. Right before serving add the can of vegetables to heat through. Mix cornstarch with cold water and add to pot. Cook until thick and glazy. Serve over rice or Chinese noodles.




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