"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

AMERICAN CHOP SUEY Recipe

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This recipe for AMERICAN CHOP SUEY, by , is from The McClutchy Family Cookbook Project, 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!

Contributor:  
Contributor:  
Deborah Wosny

Category:
Category:

Ingredients:  
Ingredients:  
4 tbs.. butter
1 green pepper-chopped
1 yellow onion - chopped
2 tbs. minced garlic
1 lb. ground beef (or pork or a mix)
1 tsp. each oregano & basil
1/2 tsp black pepper & a dash of sea salt
2 14 oz cans diced tomatoes
1 14 oz can tomato sauce
1 4 oz can tomato paste
1 lb cooked elbow macaroni

Directions:
Directions:

1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic- stirring, for 1 minute. Then add the ground beef (or pork) crumbled, and continue to cook, breaking up the chunks of meat and stirring continuously . Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix well.

2. Add the cans of diced tomatoes with their juices, the tomato sauce & paste. stir all the ingredients until well mixed..Simmer while you cook the pasta.

3. Bring a large pot of salted water to a boil - add the macaroni stirring with a wooden spoon - occasionally cook until the macaroni is- al dante, so that its not mushy, and it will absorb some of the juices and flavors of the chop suey. Drain. Mix the macaroni into the chop suey and serve hot!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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