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American chop suey recipe tomator soup12/8/2023 ![]() Season with salt and pepper and let the slices sweat, cooking without browning, for 5-8 minutes until the onions are nearly translucent and the celery is tender-crisp. In a large skillet with high sides or in a soup pot, heat the oil over medium-high heat and add the celery and onion slices. ![]() Lots of black pepper and a little salt to tasteīoil a pot of salted water and cook the macaroni to just under the al dente stage, about 1 minute less than called for in the directions on the package. ½ pound elbow macaroni or short cut pasta of your choiceġ large onion, cut in half then into 1/8-inch slices, at least 2 cupsģ-4 stalks of celery, sliced on the diagonal into ¼- to ½-inch slices, at least 2 cupsġ-2 pounds lean hamburger or ground sirloin When you make this dish, don’t be shy with the pepper and salt, which help balance the sweetness of the soup. To me now, when I need a bowl of comfort, this American Chop Suey is the only thing that will do. She was proud of her work, and away from her mother’s stern eye for the first time, she reveled in her independence as a single, working woman in the city, doing her part for the war effort. She blossomed during this time of her life, and her memories of that period remained among her favorites. She and her mostly female colleagues, including at least one of her sisters, also made inflatable tanks that were used to deceive the Germans, rubber boats and later, as the war waned, footwear. Rubber making the barrage balloons that hung over London to help defend the city against German dive-bombers. Before she was married, she worked third shift at U.S. My mom based this recipe on something she used to order regularly at a Woonsocket, R.I., diner during World War II. However, the Campbell’s version does have its place in my cupboard, primarily as a sweet ingredient in other dishes, notably in American Chop Suey. It’s so easy and so much more delicious, particularly with those grilled cheese croutons. Regular readers will remember that in a column not too long ago I railed against the horrors of Campbell’s tomato soup, and if you’re craving a steamy bowl of that comforting concoction, I stand by that opinion. ![]() This is lots of onions and celery, lots of hamburger (she would have used less), a little elbow or similar macaroni (she would have used more) all swimming in a sauce made with Campbell’s tomato soup, right out of the can. This is not the hot lunch variety made with tomato sauce. Of course, many of the things she loved remain favorites of mine as well: creamed chipped beef on toast served with buttered carrots and applesauce boiled chicken in a lightly thickened gravy made from the broth, served over thick soda crackers (yes, that’s right, crackers) and perhaps my most favorite of all, American Chop Suey. Later in life, she was very fond of removing her false teeth so she could fully experience these subtle flavors. ![]() Her preferences reflected her Depression-era, Yankee upbringing and the hardscrabble, make-do, joy-filled, post-war life she and my father built for my four brothers and I in their one income household.Īmong her favorites were anything in a white cream sauce a sandwich of mayonnaise and canned pineapple rings and a hard-cooked egg served on a slice of toast that has been bathed in a couple of tablespoons of coffee, right out of her breakfast mug. My mom’s culinary palate would never have been described as expensive or sophisticated.
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