I call this "Irish" Chop Suey because my mother is Irish and it never tasted like the kind of Chop Suey you would get at a Chinese restaurant. Maybe it is also because she always served lime jello with it! One Aunt thought that Chop Suey was not a very "fancy" entree to serve guests, so when she was telling her friends about being at my folks home for dinner, she told them Helen prepared a fabulous "Hawaiian" dinner! The family loved her Chop Suey and would request it for birthday dinners. It is missed. CHOP SUEY 5 1/2 lbs of cubed beef and pork 1 1/2 tbls molasses 1 tsp soy sauce 1 large onion 2 cups chopped celery 1 small jar button or sliced mushrooms 1 large can sliced water chestnuts 4 1/2 cups minute rice, prepared Brown beef and pork in large skillet. Place meat in Dutch oven, cover with water adding molasses, soy sauce, onion, and celery. Simmer for one hour or until broth thickens slightly and vegetables are cooked. Add mushrooms and water chestnuts. Serve over rice. Serves: 10 This meal was often served with croissants and sometimes lime jello infused with pineapple and cherries.
Chop Suey Recipe
Helen McIntyre's Chop Suey Recipe