American Chop Suey 1958 Recipes

AMERICAN CHOP SUEY

American Chop Suey image

This is a quick recipe using 'canned' spaghetti. We always ate in on Friday nights before we would go to the football games. It is also excellent when served the next day, as the flavors have a chance to mix.

Provided by Susan Wright

Categories Main Dish Recipes Pasta

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

1 pound lean ground beef
½ cup chopped celery
½ cup chopped onion
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans spaghetti with sauce

Steps:

In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!

Nutrition Facts : Calories 249.2 calories, Carbohydrate 20.7 g, Cholesterol 45.8 mg, Fat 12.5 g, Fiber 4.1 g, Protein 13 g, SaturatedFat 4.9 g, Sodium 564.5 mg, Sugar 2.3 g

AMERICAN CHOP SUEY

American Chop Suey image

Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!

Provided by Food Network

Categories main-dish

Yield Serves 8

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 medium yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves, minced
1 pound ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Kosher salt
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can tomato sauce
1/4 cup tomato paste
2/3 cup tomato juice
Pinch of sugar
1 pound elbow macaroni

Steps:

1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. 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 in well.
2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

AMERICAN CHOP SUEY (1958)

American Chop Suey (1958) image

This is actually chop suey, not the macaroni casserole that is called American chop suey in some places. Adapted from Good Housekeeping's Hamburger and Hot Dog Book. Serve over rice.

Provided by Chocolatl

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 ounce) can mushrooms
8 ounces ground beef
1 large onion, sliced
1 cup celery, strips
2 tablespoons salad oil
2 1/2 cups bean sprouts
1 (10 1/2 ounce) can condensed consomme (undiluted)
1 tablespoon cornstarch
1/4 cup soy sauce

Steps:

Drain mushrooms and reserve about 1/4 cup of juice.
Heat oil in a large skillet.
Add beef, onion and celery, and saute until lightly browned.
Add bean sprouts, consomme and mushrooms.
Mix cornstarch with reserved mushroom liquid until smooth.
Stir into beef mixture.
Cook, stirring, for 10 minutes.
Stir in soy sauce.

AMERICAN CHOP SUEY RECIPE

American Chop Suey Recipe image

This American chop suey puts another fun spin on an Asian classic while making it totally unique and delicious.

Provided by Kristen Carli,Tasting Table Staff

Categories Main Course

Time 30m

Number Of Ingredients 10

Ingredients

1 pound elbow macaroni
1 tablespoon unsalted butter
1 yellow onion, diced
1 pound ground beef
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 (14-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 teaspoon dried oregano

Steps:

Bring a large pot of water to a boil. Add the elbow macaroni and cook according to package directions. Drain and set aside.
In a separate large pot, add the butter. Once melted, add the onion. Sauté for 8 minutes until onion is translucent.
Add the beef, breaking it up with a wooden spoon. Cook until it is no longer pink, about 8 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper.
Add the diced tomatoes (with juice), tomato sauce, tomato paste, dried oregano, cooked pasta, and remaining salt and pepper to the pot.
Stir well until combined.
Top with Parmesan cheese if desired, and serve immediately.

Nutrition Facts : Calories 550 calories, Carbohydrate 70 g carbohydrates, Cholesterol 59 mg cholesterol, Fat 19 g fat, Fiber 6 g fiber, Protein 26 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 792 mg, Sugar 11 g, TransFat 1 g

MOM'S AMERICAN CHOP SUEY (1950'S BASIC)

Mom's American Chop Suey (1950's Basic) image

A school lunchtime classic. Quick and easy to make. Very bland but has remarkable taste. My sister has tried it and say it's just as she remembers Mom's. All you need to finish this recipe is some Kraft shaker cheese to complete the memory. Mom probably got the recipe from a 1950 vintage Betty Crocker cookbook. Quantities are approximate. Mom seldom measured anything. We usually make a double batch. Enjoy. If you add a bit of garlic powder, chili powder and a can of kidney beans you would create Mom's Chili Mac Recipe.

Provided by Mike G.

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil (I use olive, mom did'nt)
1 -1 1/2 lb ground beef
1 small yellow onion
1/2 cup green bell pepper
1/2 cup celery
2 (8 ounce) cans tomato sauce (mom used Hunts)
1 (8 ounce) can water
1 -1 1/2 tablespoon Worcestershire sauce (mom probably used A1)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
8 ounces elbow macaroni

Steps:

Clean and dice or chop the veggies as you like.
Brown ground beef and onion in oil, drain and return to pan.
Add remaining ingredients except pasta and mix. Simmer and stir.
Prepare pasta per package, drain.
Add to ground beef and mix well.
Simmer 10 - 15 minutes. Add water if needed.
Tastes even better the next day.

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