This pasta shape holds up to the slurpy consistency of the sauce.Ī nice crusty loaf of garlic bread goes a long way in making this a great Saturday night supper, but omit it if you have the flu :0) Saute veggies in a bit of oil in a pot that will hold all of the sauce ingredients, then add the meat and brown - add remaining ingredients and cook until all is tender andĬook a box of Ronzoni Ziti 2 per package directions and serve with the American Chop Suey on top of it. cans diced tomatoes in their juicesĢ individual sized packets of sugar in the raw (or equivalent) DH said it was comfort food from his childhood, and all I remember is that it was the only thing that stayed in our tummies (for which we were grateful).įollowing that, I searched the web and talked to my family in Ohio and his in New England and here's the hybrid recipe that we make for weekend suppers:ġ small green bell pepper, finely choppedġ/2 small sweet red bell pepper, finely choppedġ/4 cup finely shredded, then chopped, carrotsĢ 28 oz. I'm from the mid-west (Ohio) and they call it Johnny Marzetti there, but I'd never had until my DH & I were terribly sick with the flu when my French-Canadian MIL was visiting us at our home in New England and made a very bland version of American chop suey. My aunt would always write and tell us in her letters when she and her friends at the senior center would get together for lunch - American Chop Suey, salad and Congo squares. I usually serve a salad and bread and butter, too (I know, very creative!). Once everything is hot, I mix them together and sprinkle a little cheese on for taste and color. I cook up a box (or half box) of elbow macaroni, depending on how I want the pasta/sauce ratio. I make mine with ground beef (or soy crumbles for my vegetarian SIL), browned and drained. You can order it at diners and small cafes all over northern New England - usually comes with a chopped kitchen salad and bread and butter. My DD and grandson will be visiting this weekend, guess it's time for the next generation. My grandmothers (one from Portland, ME, the other from Boston) and mother made it all the time, and it's still a favorite with my family. Hope that brings back great memories for your DH! Sprinkle top with parmesan cheese if desired. Bake at 325 degrees for 45 minutes or until bubbly. (No boiling over when done in this manner) At the end of 10 minutes, remove cover, stir and put in colander to drain.īack to hamburg, add 2 cans of tomato soup, undiluted, mix well. Stir constantly and boil for 2 minutes on high. Stir and bring to a full, rolling boil on high heat. Put about 1 1/2 quarts water in a covered pan. When onion is soft, add 1 1/2 pounds hamburg and cook over a medium heat until the red color has left. Saute about 3 slices onion in 3 tablespoons margarine. Here it is retyped verbatim from her cookbook. She wrote the food colum for the Portland Press Herald for many years and is well known up in northern New England as the "expert" on the recipes from that region. I grew up in Maine and loved American Chop Suey as a kid - truth be told, I still do.Īnyway I tried many of the variations listed above and it was never quite "right" until I got a copy of Marjorie Standish's cookbook Cooking Downeast.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |