This is one of my very favorite recipes. It was made many times in my childhood by my Grandmother Esther Heintz Turney. I do not know whether she invented it or just made it well, but I never forgot it. My mother had the recipe, but could not find one of the called for ingredients and it just wasn't right without it, so it has been easily 35 years since I have tasted this. Recently my Sister discovered an acceptable subsitute for "bead molasses" and now we can again enjoy this scrumptious dish. I hope you like it as much as we have all our lives!

American Chop Suey

  • 1/2 lb. of bitesize pieces of fresh pork
  • 1/2 lb. of bitesize pieces of beef
  • 1 Tbsp. of oil or butter
  • 1 Tbsp. of flour

Blend oil and flour in large cooking pot, then add meat. Cook until browned and nearly done, then add

  • 1 large can of diced tomatoes and juice

Cover, and cook slowly for 1 hour, then add

  • 1 stalk of thinly sliced celery
  • 1 head of bok choy or 1/3 head cabbage, thinly sliced
  • 1 large chopped onion
  • 3 cloves of garlic, thinly sliced
  • 1 can bamboo shoots
  • 1 can water chestnuts, sliced
  • 2 cups sliced mushrooms

Cover barely with water and continue cooking for 10-15 minutes, then add

Thicken with cornstarch and cold water. Serve over white rice or wide egg noodles, or even over mashed potatoes or boiled wheat grains. Enjoy!

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