CHOP SUEY RETRO 60'S STYLE
This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
- Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
- Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
- Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
- Allow to cool.
- Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
- Mom served this over rice with chow mein noodles on top and extra soy sauce.
CHOP SUEY CAKE
My Aunt sent me this recipe about 15 years ago from the Detroit Free Press. This cake is so-o-o-o-o delicious. Everytime I make this cake, someone always asks for the recipe. It's also easy to make.
Provided by Jane from Ohio
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
- Mix with a wooden spoon until thoroughly moistened and combined.
- Pour into greased 9x13 inch pan.
- Bake at 350 degrees for 30 to 40 minutes until brown on top.
- Remove from oven and place on wire rack.
- Mix cream cheese and butter together until well blended.
- Gradually add confectioners sugar, milk and vanilla.
- Spread icing on cake while cake is still warm.
- Top with chopped nuts.
- Cool cake completely and refrigerate until serving time.
- Store leftovers in the refregerator.
- Makes about 20 servings.
CHOP SUEY CAKE
An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination.
Provided by Deborah Westbrook
Categories Asian Recipes
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 34.2 g, Cholesterol 15.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 111.8 mg, Sugar 25.1 g
PERFECT CHOP SUEY CAKE
Make and share this Perfect Chop Suey Cake recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper.
- place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined.
- pour mix into baking dish.
- cook for 30-35 minutes until golden and a skewer comes out clean.
- cool in dish.
- ice while still warm.
- cool completely. keep refrigerated.
- FOR THE ICING.using an electric mixer, beat together the cheese and butter
- until well combined.
- gradually add the icing sugar, milk and vanilla, beating until well combined.
- spread over the warm cake and sprinkle with some extra coconut and nuts if desired.
CHOP SUEY CAKE
An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination.
Provided by Deborah Westbrook
Categories Asian Recipes
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 34.2 g, Cholesterol 15.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 111.8 mg, Sugar 25.1 g
CHOP SUEY LOAF 1954
This is the yeast risen fruit bread that we bought all the time at A & P stores besides the Spanish Bar. Never a week went buy without it in the house. Sliced up and served with orange coloured ( squeeze the bubble) margarine. That was a job we fought over to do. Now we make out own bread and serve with butter, a much better duo. The mixed fruit in the recipe is the glaced sticky fruits and peel that you buy for Christmas cakes, and glaced cherries.
Provided by andypandy
Categories Yeast Breads
Time 1h
Yield 3 loafs
Number Of Ingredients 16
Steps:
- Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
- In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
- Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
- Blend in the three beaten eggs and the first amount of flour.
- Beat well by hand or with mixer.
- Mix in all the fruits.
- Continue mixing and add in the last of the flour combining well.
- Knead at least ten minutes.
- If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
- Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
- Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
- Punch down and divide into three loafs.
- Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
- Bake at 400 degree oven for about 30 to 35 minutes.
- When done, remove to rack to let cool.
- When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
- Cooking time does not include the time to rise the dough.
Nutrition Facts : Calories 1799.7, Fat 28.4, SaturatedFat 8, Cholesterol 219.6, Sodium 1282.9, Carbohydrate 342.5, Fiber 12.5, Sugar 66, Protein 45.1
CHOP SUEY CAKE
An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination.
Provided by Deborah Westbrook
Categories Asian Recipes
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 34.2 g, Cholesterol 15.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 111.8 mg, Sugar 25.1 g
CHOP SUEY CAKE
An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination.
Provided by Deborah Westbrook
Categories Asian Recipes
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 34.2 g, Cholesterol 15.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 111.8 mg, Sugar 25.1 g
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