Ingredients: |
Ingredients: 3/4 cup sliced onion
2 tablespoons shortening
1/2 pound boneless pork, cut into small thin strips
1/2 pound boneless veal, cut into small thin strips
1 1/2 tablespoons soy sauce
1/2 teaspoon onion salt
1/4 teaspoon Accent, if desired
2 cups hot water (enough to cover meat)
1 1/2 cups diced celery
1 4 oz. can mushrooms
2 1/2 cups Chow Mein vegetables, undrained
2 tablespoons cornstarch
3 tablespoons water
ONION BISCUIT TOPPING
1 cup sifted enriched flour
1 teaspoon double acting baking powder
1 teaspoon salt
1 teaspoon celery seed
1/4 cup shortening
1 egg
1/3 cup milk
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Directions: |
Directions:Saute onions in shortening in large skillet until golden brown. Remove from pan and reserve. Brown boneless pork and boneless veal in same pan. Add soy sauce, onion salt, and Accent. Pour hot water over meat to cover. Cover pan and simmer for 30 to 45 minutes. Add diced celery; simmer for 15 minutes. Add mushrooms, Chow Mein vegetables, and browned onions, reserving 1 tablespoon for topping. Combine cornstarch and water; mix to a smooth paste. Add to meat mixture, stirring constantly until thick and clear. Season to taste with pepper. Pour into 2-quart casserole.
Note:
8At this point I frequently quit and serve as Chow Mein with Chow Mein Noodles, or with rice as Chop Suey.
ONION BISCUIT TOPPING:
Sift together enriched flour, baking powder, and salt. Add celery seed. Cut in shortening until mixture resembles coarse meal. Blend in reserved browned onions. Add slightly beaten egg & milk. Mix only until mixture is dampened. Drop by rounded teaspoons onto hot meat mixture. Bake in moderately hot oven (400ºF) 20 to 25 minutes. Serve hot, decorate with pimiento strips, if desired. |
This recipe for Shanghai Casserole is from