How the Boomers Ate: Pressure Cooked Chop Suey

[spamtr...@gmail.com]

From the Mirro Matic Cookbook:

Chop Suey
4.2 Qt 6/8 Qt. Ingredients

1 lb. 2 lbs. Pork, Veal, or Beef, 1" cubes
2 Tbsp 4 Tbsp Fat
1 cups 2 cups Water
1 cup 2 cups Onions, sliced
1 cups 2 cups Celery, sliced
1/2 tsp 1 tsp Salt
Dash 1/4 tsp Pepper
3 Tbsp 5 Tbsp Cornstarch
1/4 cup 1/2 cup Water
1/4 cup 1/2 cup Soy Sauce
1 1-lb. can 2 1-lb. cans Bean Sprouts, drained
1/2 cup 1 cup Mushrooms, sliced
1 can 2 1-lb. 4 oz. cans Bean Sprouts, drained
4-6 servings 8-12 servings

1. Brown meat in hot fat in cooker.
2. Add water, onions, celery, salt and pepper.
3. Cover, set control at 10 PSI and cook 10 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Add bean sprouts. Simmer in open cooker 3 minutes.
6. Add soy sauce. Mix well.
7. Thicken with cornstarch mixed with cold water. Gradually stir into meat mixture. Cook until thickened, stirring constantly. Serve with hot rice.

Rice
The best way to cook rice is in an uncovered mold or pan, set on a rack in
cooker.
Rice Water Salt Minutes to Cook after Control Jiggles
Long Grain Rice (regular or converted) 1 cup 1 1/2 cups 1 tsp 15
Long Grain Brown Rice(regular) 1/2 cup 1 1/2 cups 1/2 tsp 35
Wild Rice 1/2 cup 1 1/4 cups 1/4 tsp 40

1. Place rice, water and salt in greased 1-quart mold.
2. Place on rack in cooker. Add 4 cups water.
3. Cover; set control at 10 PSI and cook.
4. Reduce pressure instantly and remove rice from mold.

[Cheri]

<spamtr...@gmail.com> wrote in message
news:7f2fb9ce-349a-4ee0...@googlegroups.com...

> From the Mirro Matic Cookbook:
>
> Chop Suey
> 4.2 Qt 6/8 Qt. Ingredients

I've never made chop suey in my pressure cooker, but I do use it a lot for
other things.

Cheri

[Janet Bostwick]

On Sun, 16 Mar 2014 10:58:33 -0700 (PDT), spamtr...@gmail.com
wrote:

>From the Mirro Matic Cookbook:
>
>Chop Suey
>4.2 Qt 6/8 Qt. Ingredients
>
>1 lb. 2 lbs. Pork, Veal, or Beef, 1" cubes
>2 Tbsp 4 Tbsp Fat
>1 cups 2 cups Water
>1 cup 2 cups Onions, sliced
>1 cups 2 cups Celery, sliced
>1/2 tsp 1 tsp Salt
>Dash 1/4 tsp Pepper
>3 Tbsp 5 Tbsp Cornstarch
>1/4 cup 1/2 cup Water
>1/4 cup 1/2 cup Soy Sauce
>1 1-lb. can 2 1-lb. cans Bean Sprouts, drained
>1/2 cup 1 cup Mushrooms, sliced
>1 can 2 1-lb. 4 oz. cans Bean Sprouts, drained
>4-6 servings 8-12 servings

snip
I grew up on this recipe ;o)
Janet US

[Jean B.]

Ugh! I have never made or consumed any such thing!
--
Jean B.

[Janet Bostwick]

On Sun, 16 Mar 2014 21:03:55 -0400, "Jean B." <jb...@rcn.com> wrote:

>spamtr...@gmail.com wrote:
>> From the Mirro Matic Cookbook:
>>
>> Chop Suey
>> 4.2 Qt 6/8 Qt. Ingredients

snip

what is the purpose of your comment?
Janet US

[Dave Smith]

Now have I. I started stir frying long before most people I knew, but
"chop suey" was always done in a wok. The canned bean sprouts is sad
reality. The alternative was to go to a health food store to buy mung
beans and sprout them yourself. When using canned sprouts it was best
to drain them and soak them in ice water for a while before cooking.

[Jean B.]

You didn't leave my comment....

--
--
Jean B.

[Jean B.]

And looking back at my comment, the obvious purpose is to say that I
think it is repulsive. I can add that is not how *I* (baby boomer) ate,
thank goodness.

*I* am allowed to have my taste in food or so I think. I did not
criticize what any subsequent person said about it. I dkept my mouth
shut when folks said they cooked that way and liked that type of food.
Feel free to eat and enjoy whatever you like. Feel free to say you do.
I will feel free to say what I think too.

--
Jean B.

[dsi1]

There ain't nothing quite like 50's and 60's American food. I'm guessing
that the modern housewife must have been proud to whip up such a complex
dish. I imagine that hubby must have been grinning ear to ear when
served something so exotically ethnic.

[jmcquown]

On 3/17/2014 11:34 PM, dsi1 wrote:
> There ain't nothing quite like 50's and 60's American food. I'm guessing
> that the modern housewife must have been proud to whip up such a complex
> dish. I imagine that hubby must have been grinning ear to ear when
> served something so exotically ethnic.

I'm thinking my father would have laughed if my mom had served him
something so "exotically ethnic". When Mom was pregnant with me, Dad
was transferred to Okinawa. Mom and my two older brothers stayed in
California. I didn't actually "meet" my dad until he came back to the
States when I was a year old. I don't think he'd have liked American
Chop Suey. :)

Jill

[dsi1]

You dad mostly wanted simple American fare? I would probably like that
except maybe green bean casserole. How that would qualify as a festive
dish is a deep mystery to me.

[jmcquown]

Yep. My dad probably would have preferred authentic Japanese, but who
knows? As it is, he settled back into the comfort foods of his Ohio and
Pennsylvania childhood.

Jill

[Janet Bostwick]

On Mon, 17 Mar 2014 17:34:03 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

snip

>>
>
>There ain't nothing quite like 50's and 60's American food. I'm guessing
>that the modern housewife must have been proud to whip up such a complex
>dish. I imagine that hubby must have been grinning ear to ear when
>served something so exotically ethnic.

That's it exactly. ;o)
Janet US

[bhigh]

"Janet Bostwick" wrote in message
news:87tbi9513u2dt0o9g...@4ax.com...

On Sun, 16 Mar 2014 10:58:33 -0700 (PDT), spamtr...@gmail.com
wrote:

>From the Mirro Matic Cookbook:
>
>Chop Suey
>4.2 Qt 6/8 Qt. Ingredients
>
>1 lb. 2 lbs. Pork, Veal, or Beef, 1" cubes
>2 Tbsp 4 Tbsp Fat
>1 cups 2 cups Water
>1 cup 2 cups Onions, sliced
>1 cups 2 cups Celery, sliced
>1/2 tsp 1 tsp Salt
>Dash 1/4 tsp Pepper
>3 Tbsp 5 Tbsp Cornstarch
>1/4 cup 1/2 cup Water
>1/4 cup 1/2 cup Soy Sauce
>1 1-lb. can 2 1-lb. cans Bean Sprouts, drained
>1/2 cup 1 cup Mushrooms, sliced

>4-6 servings 8-12 servings
snip
I grew up on this recipe ;o)
Janet US

____________________________
Same here. My mom LOVED her Mirro-Matic!

[Dave Smith]

On 2014-03-18 2:26 AM, dsi1 wrote:

>
> You dad mostly wanted simple American fare? I would probably like that
> except maybe green bean casserole. How that would qualify as a festive
> dish is a deep mystery to me.

Reminds me of a friend's trip to Thailand on sabbatical about 15-20
years ago. On the flight they met an couple. He was an American in the
military and she was Thai. My friends were invited to their house for
supper and they were really looking forward to it, both being very
adventurous eaters. They were sadly disappointed that it was not Thai
food. It was her version of American food, featuring Spam. Her husband
loved it and she thought they would too.

[dsi1]

It was the brave new world of American cookery. New ideas like the
pressure cooker and an explosion of new products for the housewife to
buy and combine with other new products. It was the transition from the
old era to the new one. It was a heck of a time, all under the threat of
eminent extinction of humankind by the commies. Sounds wonderful to me!

I can't say how our family came onto the pressure cooker. My parents may
have gotten it for me. One in a box just appeared one day. I was scared
to death of that thing at first but soon came to appreciate it's almost
magical property of cooking meats in a ridiculously short time. The 12
to 15 lb working pressure seems kind of low these days because your
average passenger car tire can easily hold 3 times the pressure.

[dsi1]

I feel their pain. :-)

[Janet Bostwick]

I can't say. I'm still using that MirroMatic until the gasket goes as
there is no replacement for it. I don't 'cook' meals with it, but it
sure rocks for making stock, quick making of dried beans, and cooking
those darn beets that take forever otherwise.
Janet US

[dsi1]

On 3/18/2014 9:21 AM, Janet Bostwick wrote:

> I can't say. I'm still using that MirroMatic until the gasket goes as
> there is no replacement for it. I don't 'cook' meals with it, but it
> sure rocks for making stock, quick making of dried beans, and cooking
> those darn beets that take forever otherwise.
> Janet US
>

I used to use it for pot roasts. These days, I just set stuff on the
stove or in the oven and let it go for 6 hours or more. That's probably
something my parents wouldn't let me do. My guess is that they'll be
making the gaskets for these things long after we're dead and gone. The
gaskets on the new cookers are soft and squishy and use the working
pressure to seal the lid. Pretty cool.

[Brooklyn1]

On Mon, 17 Mar 2014 17:34:03 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

It would cost less and be a lot less work to patronize the local
Chinese take-out... just wouldn't get an entire pound of meat, in fact
looking at the quantities of the other ingredints a pound of meat is
way too much, use more like 3-4 ounces, and better to julienne a piece
of already roasted meat... what I do with left over roast. That
recipe would yield about a quart from the take-out, might cost like
$8-$9 tops. Once I have all the prep done that dish would take me no
more than 10 minutes to stir fry... need no stinkin' pressure
processor. And I even have nice cashews and paper umbrellas for
garnish. I do such dishes often but I'd make no less than four times
that quantity... Ah So, an hour later yer hungry. LOL I love left
over ice cold congealed chinks the next morning for brunch. hehe

[Brooklyn1]

On Tue, 18 Mar 2014 00:13:13 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>Jill

Um, <American Chop Suey> is an elbow macaroni dish; search the net.
http://www.food.com/recipe/american-chop-suey-416373
Probably what they served at his mess hall! LOL

[meda...@gmail.com]

You clearly love google, half-wit. Try googling "context". Everyone was referring to Chinese-American Chop Suey or American-Chinese Chop Suey. Someone deep in the thread referred to "American Chop Suey" as a shorthand or mistake. Your response was pointless as are all of your responses. At least Andy was a drunk. You're just a fucking retard.

[Janet Bostwick]

On Tue, 18 Mar 2014 12:12:29 -0400, Brooklyn1
<grave...@verizon.net> wrote:
snip

>
>Um, <American Chop Suey> is an elbow macaroni dish; search the net.
>http://www.food.com/recipe/american-chop-suey-416373
>Probably what they served at his mess hall! LOL
>
>

Yep. I haven't heard the term for a long time, but that's what it is.
Janet US

[sf]

I'd never heard that term before just now. Chop Suey is came in a can
with Chung King on the label. What's in the image looks like a
American goulash to me and I see they're the same thing.
http://chez-frontporch.blogspot.com/2010/11/american-chop-suey.html


--

Good Food.
Good Friends.
Good Memories.

[Janet Bostwick]

A close relative of Chili Mac.
Janet US

[notbob]

On 2014-03-21, Janet Bostwick <nos...@cableone.net> wrote:
> On Tue, 18 Mar 2014 12:12:29 -0400, Brooklyn1

>>Um, <American Chop Suey> is an elbow macaroni dish; search the net.
>>http://www.food.com/recipe/american-chop-suey-416373
>>Probably what they served at his mess hall! LOL

> Yep. I haven't heard the term for a long time, but that's what it is.

Horse puckey!

Maybe in some backwater rube infested holler, they call it chop
suey. but no place where intelligent ppl dwell. That's plain ol'
chili-mac. Been eating it for 60+ yrs, from kindergarten to the bowl
I ate last night, and never once heard it called Amer chop suey. I
rekon you COULD call it chiffon pie, iffin' y'all wan'ter, but that
doesn't change what it is.

nb

[Janet Bostwick]

Well, this just proves there is a difference between the knowledgeable
cook and the home taught. Everyone knows that the difference between
American Chop Suey and Chili Mac is spices (of the hot pepper kind)
Rube indeed!!! ;o)
Janet US

[notbob]

On 2014-03-21, Janet Bostwick <nos...@cableone.net> wrote:

> Everyone knows that the difference between American Chop Suey and

> Chili Mac is spices......

"Everyone knows" chop suey IS an American dish and is purchased in
American Chinese restaurants! "Soo-ey!" in no way equates with chop
suey on any level, genre, or cooking background, unless it might be an
inbred sub species of trailer trash, like hillbillies who can read.

nb

[Janet Bostwick]

Now you've hurt my feelings :(
Janet US

[notbob]

On 2014-03-21, Janet Bostwick <nos...@cableone.net> wrote:

> Now you've hurt my feelings :(

Oh pshaw. My best friend is a hillbilly who can read. A real one
from the Ozarks! But, he married a Japanese woman, so probably
doesn't have a clue what chop suey is, either version. ;)

nb

[Tracy]

In my experience as a New Englander - American Chop Suey is an elbow
macaroni, beef and tomato dish. The Chun King Chop Suey is an entirely
different dish which was two cans taped together, the bigger can had the
vegetables and meat and the smaller can had those crunchy noodles.

Looked kinda like this:

http://anewscafe.com/2012/06/25/menuplease-lims-cafe-retro-of-relic/

(scroll down a bit)

Tracy

[dsi1]

On Monday, March 24, 2014 8:50:37 AM UTC-10, Tracy wrote:
>
>
>
>
> In my experience as a New Englander - American Chop Suey is an elbow
>
> macaroni, beef and tomato dish. The Chun King Chop Suey is an entirely
>
> different dish which was two cans taped together, the bigger can had the
>
> vegetables and meat and the smaller can had those crunchy noodles.
>
>
>
> Looked kinda like this:
>
>
>
> http://anewscafe.com/2012/06/25/menuplease-lims-cafe-retro-of-relic/
>
>
>
> (scroll down a bit)
>
>
>
> Tracy

I saw a can of Chung King faux Chinese food material at Safeway yesterday. I don't know what it was called but it had a small can of chicken on the top and a big can of veggies on the bottom. I was surprised to see this relic of 60s cuisine tucked away on the shelf at shoe level. Perhaps I'll dig it out and buy it the next time I'm there. That would be a hoot and opportunities to eat authentic 60's American cooking don't pop up every day.

[Tracy]

Ok, maybe I am misremembering the packaging a little. That sounds more
like it. There were definitely crunchy noodles involved though.

Tracy

[spamtr...@gmail.com]

On Monday, March 24, 2014 1:40:38 PM UTC-7, Tracy wrote:
> On 3/24/2014 4:39 PM, dsi1 wrote:
>
> > On Monday, March 24, 2014 8:50:37 AM UTC-10, Tracy wrote:
>

> >> In my experience as a New Englander - American Chop Suey is an elbow
> >> macaroni, beef and tomato dish. The Chun King Chop Suey is an entirely
> >> different dish which was two cans taped together, the bigger can had the
> >> vegetables and meat and the smaller can had those crunchy noodles.
>

> > I saw a can of Chung King faux Chinese food material at Safeway yesterday. I don't know what it was called but it had a small can of chicken on the top and a big can of veggies on the bottom. I was surprised to see this relic of 60s cuisine tucked away on the shelf at shoe level. Perhaps I'll dig it out and buy it the next time I'm there. That would be a hoot and opportunities to eat authentic 60's American cooking don't pop up every day.
>
>
>
> Ok, maybe I am misremembering the packaging a little. That sounds more
> like it. There were definitely crunchy noodles involved though.
>

Back when dinosaurs roamed the earth, crunchy noodles made the difference
between chow mein and chop suey.

[dsi1]

There probably are some Chung King products with the noodles on the top. It makes more sense to me that way. I don't see any reason to seperate the chicken and the veggies and crispy noodle are great. Ha ha, I swear I'm gonna have to get some Chinese food for lunch!

[roses...@gmail.com]

On Sunday, March 16, 2014 at 8:17:42 PM UTC-5, Janet Bostwick wrote:

> On Sun, 16 Mar 2014 21:03:55 -0400, "Jean B." <jb...@rcn.com> wrote:
>
> >spamtr...@gmail.com wrote:
> >> From the Mirro Matic Cookbook:
> >>
> >> Chop Suey
> >> 4.2 Qt 6/8 Qt. Ingredients

> snip
>
> what is the purpose of your comment?
> Janet US

Thank you so very much. I have been looking for this exact recipe. I grew up on it and loved its perfection. I so appreciate it.