Hamburger Chop Suey
1 T. cornstarch
2 tsp. minced fresh gingerroot
1 tsp. reduced-sodium beef bouillon granules
3/4 c. water
1/3 c. reduced-sodium soy sauce
1 lb. lean ground beef (90% lean)
2 celery ribs, sliced
1 c. sliced fresh mushrooms
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium onion, halved and thinly sliced
1 - 14 oz. bean sprouts, drained
1 - 8 oz. sliced water chestnuts, drained
1 c. fresh spinach, torn
3 c. hot cooked rice
In a small bowl, combine the cornstarch, ginger and bouillon; stir in the water and soy sauce until blended. Set aside. In a large nonstick skillet or wok, stir-fry the beef, celery, mushrooms, peppers and onion until the meat is no longer pink and the vegetables are tender. Drain. Stir in the bean sprouts, water chestnuts and spinach. Stir in the reserved sauce mixture; add to the pan. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Serve with rice.
I love this recipe because it's fast, hearty, and colorful. This chop suey uses up those summer garden peppers and spinach. And if you have green bean or pea pods, they'd be delicious thrown into the mix. Mom tested, kid approved.
2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. vanilla
1 - 20 oz. can crushed pineapple
1 c. chopped nuts
Mix the ingredients and bake in a 9 x 13 inch pan at 350 degrees for 35 to 45 minutes.
8 oz. cream cheese
1 stick butter
2 c. powdered sugar
Beat until smooth and spread on the cake. Can top with additional chopped nuts if desired.