Hamburger Chop Suey

Words of wisdom from a cartoon from 1967 Kansan`s Silver Spoon Cookbook--What`s the best solvent in the home ? --How about tears?

This recipe is from 1967.

Hamburger Chop Suey
Mrs. Betty Langston

1 pound ground beef
1 medium onion, chopped
2 teaspoon salt
dash pepper
2 cups diced celery
1 1/2 cups water
1 can mixed Chinese vegetables or bean sprouts, drained ( used chow mein noodles)
1 small can water chestnuts, sliced
1 small can mushrooms, sliced
2 Tablespoons cold water
2 Tablespoon cornstarch
3 Tablespoon soy sauce
1 teaspoon sugar
3 Tablespoon brown gravy sauce ( used brown gravy)
Chinese noodles or cooked rice ( Used egg noodles)

Brown ground beef and onion. Add salt, pepper, celery and water .Bring to a boil. Cover and simmer 10 minutes. Add Chinese vegetables or sprouts, water chestnuts and mushrooms. Heat. Combine cold water , sornstarch, soy sauce, sugar and brown gravy sauce. Add to meat. Cook until slightly thickened, stirring constatnly. Serve hot over cooked rice for chop suey or over Chinese noodles for chow mein.

Chinese Chicken

Here is another chicken recipe form 1967, and with a Chinese twist.

Chinese Chicken
Mrs. H. L. spencer

6 chicken breasts
5 Tablespoons butter or margarine
1 cup water chestnuts, thinly sliced
2 cups celery, diced
2 cups small cut green beans ( used canned)
1 cup wlanut halves
1/4 cup soy sauce
3 cups canned chicken broth
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sugar
2 Tablespoon cornstarch

sluce chicken into strips. Saute in 4 Tablespoons butter until chicken is white. Add chestnuts, celery, and green beans. Belnd well. Stir in chicken broth and soy sauce. Season with salt and pepper and sugar. Cover and simmer 15 minutes. Blend in cornstarch with small amount of water. Stir into mixture. Saute walnuts in 1 Tablespoons butter. Sprinkle over chicken. Serve with rice.

Chinese Casserole

Here is a good Chinese recipe and it`s a casserole and again it is from 1967.

Chinese Casserole
Mrs. R. L. Brotemarkie

2 pounds pork sausage, mild
4 or 5 green onions with tops
1 large green pepper, finely chopped
1 medium bunch celery with few leaves
2 package chicken noodle soup mix
5 cups water
1 cup rice, uncooked
1 can water chestnuts, drained and chopped
slivered almonds

Fry sausage until it crumbles. Remove meat and pour off some fat. Saute raw vegetables in fat. Cook soup in water. Combine rice and water chestnuts with all ingredients except almonds. Bake uncovered 1 1/2 houra at 350 degrees. Water may be added if mixture is too dry. sprinkle almonds on top last 30 minutes. Serves 12.

Chow Mein

This recipe comes from the year 1967 from the Kansan`s Silver Spoon Cookbook. I am planning on putting all of the recipes from the paper that i have ,so check back often to see what is new with these recipes. I have a few of them from years gone by. I may also put recipes from the old workbasket magazines, as I have quite a few. I am trying these recipes out , for the most part, some I will not be trying as the ingredients I can not find or is too expensive, as we are all dealing with cutbacks.

Now here is the recipe and I have tried this one and it is sure good.

Chow Mein
Mrs. Gary Taylor

2 pounds round steak ( ok I used vension)
2 Tablespoons oil
1 samll onion, diced
1 can water chestnuts, drained
1 can bean sprouts, drained
2 stalks celery, cut in 4-inch pieces
1 bunch green onions, cut in 4-inch pieces
1 can mushrooms
1 1/2 teaspoon curry powder
1/2 cup soy sauce
2 cups water
2 beef bouillon cubes
1 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons water

Brown meat in fat and add sliced onions. When onions look tender, add water, bouillon cubes, salt and curry powder. Cover and simmer 1 1/2 hours. Stir in mixture of cornstarch and water. Then add soy sauce and stir. Add remaining ingredients and cover. Simmer about 20 minutes. Serve on Chines noodles or rice.

I served mine on rice and yummy good.