Beef Chop Suey

from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo / Dusan

The following recipe is based on a historic Heart Chop Suey recipe included in Rosie’s Riveting Recipes. However, I used regular beef instead of beef heart as many people may find organ meat less than palatable, and because beef heart may be difficult to find. I used stew meat, but I think chuck steak, flank steak or other cheaper cuts of beef would also work nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious, and somehow I think Rosie would approve.

BEEF CHOP SUEY

  • 1 to 1 1/2 pounds stew meat or chuck steak
  • 3 tablespoons flour
  • 2 cups coarsely chopped onion
  • 1 cup chopped carrots
  • 1/4 cup butter or margarine
  • 1 cup diced celery
  • 1/2 coarsely chopped green pepper
  • 2 bouillon cubes
  • 2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.

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Old-Time Rice Custard Pudding

From the Rosie’s Riveting Recipes cookbook
© Can Stock Photo/pruden

My former spouse used to bring home rice pudding from the refrigerated section at the supermarket. He said it reminded him of his grandmother’s rice pudding. I’d never had rice pudding before, and it reminded me of my grandmother’s homemade tapioca pudding. Funny how certain foods bring back happy childhood memories.

Fast forward a few years. I’m testing some of the recipes for the Rosie’s Riveting Recipes historic cookbook, and while this recipe was easy to prepare and uses ingredients found in most pantries, it had a very different texture from the premade supermarket rice pudding, creating a delicious yet totally different experience. Puddings have variations, and it’s nice to try something different.

Gayle Martin

OLD-TIME RICE CUSTARD PUDDING

  • 2 cups cooked rice
  • 1/2 cup seedless raisins
  • 2 cups scalded milk*
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • nutmeg

Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1 1/2 hours in moderate oven (325F). Serve warm or chilled, with or without cream.

*Pasteurization has taken the place of scalding.

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