"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 Chinese Stew, by Thea Smith, is from The Thea Smith Recipe Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound ground beef 1 - 2 C diced celery 1 C diced onion 1/4 C Soy sauce 1/2 C uncooked minute rice 3/4 tsp Accent 1 Can cream of mushroom soup 1 Can cream of chicken soup
Combine ingredients in large skillet and simmer for 30 minutes or until rice is tender. Put in greased casserole with chowmein noodles over top. Heat in 375º oven until noodles are crisp (about 12 - 15 minutes).
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