Bacon Chop-Suey Retro Recipe
Every Sunday we have dinner with my mom. And its the perfect time for me to try a new recipe. Or in this instance, a new old recipe.
Were taking a look again at the Good Housekeeping Cookbook. I was given this cookbook by my Aunt when my Grandmother passed away. The date inside says 1963.
I was flipping through this cookbook, looking at the colored tabs I had gone through and placed throughout. Funny enough though, this did not come from those tabs. I was looking in-between two of the tabs, when I noticed it. And a lot of the ingredients are things I get or already had.
Ingredients:
- 1 Cup Uncooked White Rice
- 1/2 lb Sliced Bacon
- 1 Cup Sliced onions
- 1 1/2 cup celery
- 1 Cup sliced mushrooms
- 2 Cups Water
- 1 1/2 tbsp cornstarch
- 1tsp salt
- 1/8 tea pepper
- 1 1/2 tsp soy sauce
- 2 cups shredded cabbage
- 1 cup sliced peppers
Directions:
Cook Rice according to package instructions and keep hot. Fry bacon until crisp, but not brittle and remove. In the bacon fat, brown onions, celery, and mushrooms. Blend water with cornstarch and stir into onions, simmer and cover 10 minutes. Add salt, pepper, soy sauce, cabbage, green peppers and bacon. Cook covered until tender.
That’s the recipe, as it is written in the book. This particular cookbook also gives ideas on how to serve it. Here is what it suggests.
Make ring of cooked rice on platter. Pour suey in center. Makes 4 servings.
Now, with this recipe, I fed 5 people with it, and had enough to take some home for dinner the next day. The next day, Daniel and I had it for dinner, and I added a bit more soy sauce, and some oyster sauce. Honestly, I liked it better the second day. But all the best Chinese food is like that isn’t it?
