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Ma's American Chop Suey
MA'S FAMOUS AMERICAN CHOP SUEY (ACS)
My sister agrees, this is Ma's recipe kicked up a few notches to perfection, about as chunky and hearty as ACS gets! INGREDIENTS: I box Mueller's "radiatore" pasta (We've tried several different types, but the little "radiator" shaped pasta seems to hold the sauce best!) 3 large green bell peppers, cut into medium large chunks (or, go to town and make one of them red, for color!) 3 medium large onions, also cut into chunks 2 lbs ground beef (We've tried less and more; this is about the right amount to make it chunky. I prefer the 75% stuff.) 2 medium cans (16oz?) Hunts tomato sauce (Why Hunt's works best, I don't know. But it does.) one healthy palmful of garlic salt, add a bit more to taste one palmful of salt one palmful of pepper Pour radiatore pasta in large pan of boiling water, set timer for 10 minutes. In a large frying pan/chicken cooker, saut=E9 chopped pepper in a pat of butter. Immediately begin dropping in small chunks of ground beef (about the size of small meatballs). Then drop in chopped onions. DO NOT STIR WITH SPOON, AS IT WILL BREAK UP BEEF. USE SPATULA TO "FOLD" IT. (Most cooks would recommend draining the fat before proceeding, but I leave it in for flavor and to make the pasta a bit more sticky.) When beef is fully browned and veggies are softened, add both cans of tomato sauce. Add garlic salt, salt and pepper. Cover and simmer about 5 minutes, folding occasionally. Drain pasta (NEVER rinse pasta!) Combine pasta with sauce mixture, gently fold with spatula. Simmer on low heat for at least 10 minutes, folding occasionally. This stuff tastes great at this point, but seems to taste better if left for the flavors and textures to marry, perhaps 30 minutes on low. And it seems to taste even better re-heated the next day! And this recipe will feed a small family about 3 or 4 meals! Feeling daring in the morning? Re-heat a bowl for breakfast! |
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