"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Chop Suey, by Kathy Clausing, is from The Clausing Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. veal 1 tsp. salt 1 lb. pork 2 TB. cornstarch 3 TB. shortening 1 TB. bead molasses 1 c. onion 3 TB. soy sauce 1 c. celery bean sprouts 1 c. hot water
Brown meat in shortening. Add onion, celery, hot water and salt. Heat just to boil, then simmer 25-30 mins, covered. Combine remaining 3 ingredients and add to meat, stirring constantly. Add bean sprouts and heat but not to boiling.
about 45 minutes if you include cooking time.
Serve with rice but especially good with chow mien noodles.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.