Melt in a frying pan: ¼ cup Silverbrook butterSaute in it until the meat looses its colou
Melt in a frying pan: ¼ cup Silverbrook butterSaute in it until the meat looses its colour: 1 lb ground beef 1 cup minced celery 1 medium-sized cubed onion ½ pound mushroomsAdd: 1 tsp saltPlace in a casserole, then cover ingredients with: 1 can Ann Page tomato soup 15 oz. bake the suey in a hot oven, 400 degrees, for about 40 minutes.(Tell Dad to serve it with packaged Chinese egg noodles)ive been introduced to a blog called Grandma’s Leftovers where the author attempts to recreate vintage food. anyway, they went to an estate sale and found someone’s personal recipe collection, including this hilarious “chop suey” recipe. i read it out to bo and when i got to the spices i paused dramatically after “one teaspoon salt” and then just went “you think im going to keep going, but im not”that ratio of spice to meat is nuts, i love it. anyway, here’s the author of this blog attempting to make it and discovering its just a really crap spaghetti bolognese -- source link
#snacky