Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/25

 RECIPES FOR CHOP SUEY, CHILI CON CARNE, HUNGARIAN GOULASH AND ITALIAN SPAGHETTI

No. 1. IMITATION CHOP SUEY

Take ½ pound of round steak and ½ pound salt pork; cut into ¾-inch pieces; put into a hot frying pan and brown; cover and cook slowly for ten minutes; cut two stalks of celery and two onions into small pieces, add to the meat and continue to cook slowly for 20 minutes more, stirring all the time; when done, add ½ tablespoons of dark molasses; thicken a little and serve with rice cooked very dry.

No. 2. CHOP SUEY WITH MUSHROOMS

Take 3 pounds of fresh lean pork, 6 stalks of celery and 10 good sized onions; cut into small pieces; put a tablespoon of butter into an iron kettle; when hot, add the pork; cook 20 minutes and add the onions; cook 10 minutes and add the celery; cook 20 minutes and stir all the time; then stir in 2 tablespoons of cornstarch moistened with 2 tablespoons of water and Chinese sauce to thin; remove from the fire and add a can of mushrooms well drained, 8 Chinese potatoes cut small; serve with rice. Buy the Chinese sauce and potatoes at a Chinese grocery.

No. 3. CHICKEN CHOP SUEY

Put the 2 spoonfuls of chicken fat which has been fried out into an iron kettle; when hot, put in the breast of chicken cut in small pieces and fry a light golden brown; take the celery and cut into pieces; cut the mushrooms in halves; cut the chestnuts into thin slices; chop the onions and bamboo sprouts; add everything to the chicken together with the suey sauce, ½ teaspoon of salt and the cayenne; cook altogether for 10 minutes; add the bean sprouts and ½ teaspoon sugar; let all simmer for 15 minutes; serve hot with rice well boiled and cooked without stirring; the Chinese ingredients used in preparing the chop suey may be obtained at a Chinese grocery store. 23