Old Chop Suey Cake A Church Ladys Recipes

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CHOP SUEY RETRO 60'S STYLE



Chop Suey Retro 60's Style image

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

1 tablespoon shortening
1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
salt
pepper
flour
1 large onion, diced
3 cups celery, sliced
3 tablespoons soy sauce
2 tablespoons molasses
8 ounces mushrooms, canned reserve liquid
8 ounces sliced water chestnuts
bean sprouts, canned (optional) or bean sprouts, fresh (optional)
white rice
chow mein noodles
soy sauce

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



Chop Suey Cake image

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

2 cups flour
1 cup sugar
2 eggs
2 teaspoons baking soda
1 (20 ounce) can crushed pineapple, undrained (I use the natural juice pineapple)
1 cup walnuts, chopped
1/2 cup grated coconut
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla
chopped nuts, for garnish

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



Chop Suey Cake image

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

2 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
2 teaspoons ground cinnamon
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons milk

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



Perfect Chop Suey Cake image

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

2 cups plain flour
1 cup sugar
2 teaspoons bicarbonate of soda
2 eggs
567 g crushed pineapple, including juice
1 cup walnuts, chopped
1/2 cup coconut flakes
250 g cream cheese, softened
113 g butter, softened
2 cups icing sugar
1 teaspoon vanilla
1 tablespoon milk

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



Chop Suey Cake image

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

2 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
2 teaspoons ground cinnamon
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons milk

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



Chop Suey Loaf 1954 image

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

1 cup whole milk, scalded
1/3 cup granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup Crisco shortening
1/4 cup corn syrup
2 teaspoons granulated sugar
1 cup warm water
1 tablespoon active dry yeast
3 large eggs, slightly beaten
3 1/2 cups all-purpose flour
1 cup raisins
3/4 cup glace cherries, chopped
3/4 cup mixed fruit, and peel
4 cups all-purpose flour

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



Chop Suey Cake image

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

2 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
2 teaspoons ground cinnamon
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons milk

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



Chop Suey Cake image

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

2 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
2 teaspoons ground cinnamon
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons milk

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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