American Chop Suey with Meat

Title:
American Chop Suey with Meat

Yield:
1 Servings

Categories:
Meats




Ingredients:





          See directions






 Cook up lots of chopped  onions and some hamburger meat (the amount


 depended upon how flush the pocket book was at the time). Of course, my


 mother used to use a little bacon fat in the pan to begin with, and drain


 off any extra fat from the hamburger, tho we raised our own meat, and it


 was pasture fed, pretty lean.  Meanwhile get a BIG pot of water boiling and


 cook up a mess of elbow macaroni - depending on how much you need to


 stretch the recipe.  We always used "the macaroni kettle", and woe if


 something else was in it.   Remember - I made this for 14 people, and I


 still always make too much.  And we are not talking pasta here, we need


 plain old Prince elbow macaroni.  Here is where my  family added their own


 touch.  Rather than Campbell's tomato soup, we used our own home grown


 canned tomatoes. My mother used to can about 200 quarts a season. So dump
a


 quart or so of good thick canned tomatoes (break up the whole tomatoes a


 bit)  in with the hamburger and onions, add the macaroni, and salt and


 pepper to taste.  Serve up in big bowls with homemade bread.  We came to


 like it best made this way.   If you use the Campbells' tomato soup


 variation, just add enough soup to make the mixture nice and gooey. Some


 people, being fancier than we were, would put the whole mixture in a big


 casserole dish, top it with buttered bread crumbs and bake it for a short


 time in the oven.  This used to appear at Pot-Luck Suppers with great


 regularity. Could feed a lot of hungry kiddos with American Chop Suey


 


 Recipe By     : Yarblady


 


 From: Ladies Home Journal- August 1991


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip