"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Australian Chop Suey, by Kim Poltrock, is from A Memoir Of Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - lb chop suey meat 2 T medium onion dice 1 c diced celery 1 c diced green pepper 1/2 c (dry) minute rice 1 (10 oz) can chicken rice soup 1 can cream of mushroom soup crushed potato chips water
In a skillet, brown meat and onion in margarine. Add a small amount of water to simmer. Cover and simmer for 30 minutes. Cook dry rice in water as directed on package. combine all ingredients and pour into a 7 by 11 inch casserole dish. Refridgerate overnight. before baking, cover with chips. Bake at 350º for 1 hour.
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