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African Chop Suey Recipe

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This recipe for African Chop Suey is from The Fratzke/Jones Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound of Stew Beef
1 Pound of Pork
1 Large yellow onions, chopped
3 Large celery stalks, chopped
1 Can Campbell's condensed Cream of Mushroom Soup
1 Can Campbell's condensed Cream of Chicken Soup
Long Grain White Rice, uncooked, enough to fill two soup cans
3 Tablespoons of molasses
2 Tablespoons Vegetable Oil

Options:
Diced water chestnuts (add before cooking)
Sliced mushrooms (canned or fresh, addded before cooking)
Directions:
Directions:
Bake covered at 350 degrees for two hours checking every 30 minutes to stir and make sure the casserole is not too dry. Add additional water if needed. If the casserole is too liquidy bake an additional 15-20 minutes uncovered. The casserole is done when the rice is tender. Allow the casserole to rest for 15-20 minutes before eating.
Personal Notes:
Personal Notes:
This is Bruce's recipe and his notes are as follows: Traditionally, my Grandmother served the casserole with hot rolls and lime Jell-O squares each with a canned pear half on top. Sometimes she would put a teaspoon of mayonnaise on top of each pear. I don't remember for sure, but I think Grandma said this recipe came from one of the ladies at the Episcopal Church in Greenville, Michigan. They had put together a small recipe booklet for a church fundraiser. Mind you this would have been in the 1920's.

 

 

 

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