RECIPES FOR CHOP SUEY, CHILI CON CARNE, HUNGARIAN GOULASH AND ITALIAN SPAGHETTI
No. 1. IMITATION CHOP SUEY
Take ½ pound of round steak and ½ pound salt pork; cut into ¾-inch pieces; put into a hot frying pan and brown; cover and cook slowly for ten minutes; cut two stalks of celery and two onions into small pieces, add to the meat and continue to cook slowly for 20 minutes more, stirring all the time; when done, add ½ tablespoons of dark molasses; thicken a little and serve with rice cooked very dry.
No. 2. CHOP SUEY WITH MUSHROOMS
Take 3 pounds of fresh lean pork, 6 stalks of celery and 10 good sized onions; cut into small pieces; put a tablespoon of butter into an iron kettle; when hot, add the pork; cook 20 minutes and add the onions; cook 10 minutes and add the celery; cook 20 minutes and stir all the time; then stir in 2 tablespoons of cornstarch moistened with 2 tablespoons of water and Chinese sauce to thin; remove from the fire and add a can of mushrooms well drained, 8 Chinese potatoes cut small; serve with rice. Buy the Chinese sauce and potatoes at a Chinese grocery.
No. 3. CHICKEN CHOP SUEY
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2 lbs. breast of chicken 2 tablespoons pure chicken fat 6 stalks celery 1 doz. chestnuts 2 white onions |
½ can bamboo shoots 2 lbs. bean sprouts ½ teaspoon salt 3 tablespoons of suey dash of cayenne |
Put the 2 spoonfuls of chicken fat which has been fried out into an iron kettle; when hot, put in the breast of chicken cut in small pieces and fry a light golden brown; take the celery and cut into pieces; cut the mushrooms in halves; cut the chestnuts into thin slices; chop the onions and bamboo sprouts; add everything to the chicken together with the suey sauce, ½ teaspoon of salt and the cayenne; cook altogether for 10 minutes; add the bean sprouts and ½ teaspoon sugar; let all simmer for 15 minutes; serve hot with rice well boiled and cooked without stirring; the Chinese ingredients used in preparing the chop suey may be obtained at a Chinese grocery store.
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