On Fri, 3 Oct 2014 11:52:21 +0100, Janet > wrote:

> In article >,
> says...
> >
> > That's what I made for dinner tonight. I found the recipe in the
> > notebook I keep on the bedside table. I must have written it down
> > during some Food Network or similar show.
> > It isn't what my mother made.
> > It isn't precisely what I make (mine trends more to chili Mac)
> > Do you make something similar? What do you call your version?
> >
> > AMERICAN CHOP SUEY
> > 10/2/2014 - Janet
> > 1 pound ground beef
> > 1 cup chopped onion
> > 1 cup chopped green pepper
> > Plenty of chopped garlic
> > Fresh basil
> > Fresh parsley
> > Oregano
> > Salt & pepper
> > 1 can tomato sauce
> > 1 can diced tomatoes
> > Scant 3 cups dry macaroni
> >
> > Janet US
>
> My children nicknamed any kind of much-loved, very variable
> meat/veg/pasta/saucy combo "Mishmash" and it stuck. We still make it,
> especially when their children come, because they love mishmash too.
>
> "chop suey", here, implies a stirfry including a little meat with
> noodles and lots of veg , beansprouts or bamboo shoots.. and a little
> soy sauce, no tomatoes.
>
> Janet UK

"Chop suey" is a regional term. My mother called her version of the
above "goulash". I don't remember if the noodles were cooked
separately and added later or if they cooked along with everything
else.

For me, chop suey is only one thing: Chung King in a can with crispy
noodles that are reminiscent of dry Ramen, only worse.
http://envisioningtheamericandream.f...7446.jpg?w=710
Nasty stuff, my stomach still goes into a knot when I think about it.
Mom wasn't much of a cook, so it was in the meal rotation and served
regularly.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.