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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 12 |
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this is my mom's recipe which i think she either got from her sister or her mother. this has been at our family's christmas brunch every yr for as long as i can remember and i look forward to it every year. it has always been popular and there are barely any leftovers. Read more . last year (2011), i made it for the first time and my mom loved it more than when she used to make it! i made a mistake and it turned out really great! Ingredients:
i'm going to use the tweaked recipe that my mom has used and then i used. so it is not the original... |
***double the recipe |
use boxed long gran wild rice with herbs |
i used one pound ground beef (don't double) |
then i used one pound ground italian sausage (don't double) |
1 green pepper |
2 c. chopped celery |
1 onion, chopped |
1 carrot, shredded |
1 c, bean sprouts & liquid |
1 c mushrooms and liquid |
1 can cream of mushroom soup |
1 tbsp soy sauce |
1 tbsp worcester sauce |
water chestnuts |
Directions:
1. drain and brown ground beef and sausage v well to keep grease level down.
2. i cook in slow cooker. i start it as soon as i get up in the morning which is around 3:00- 4:00 AM on Christmas so i can get everything done by 10ish.
3. **my mom has always used the crockpot and i did too. but you can bake it 375 degrees for one hour in a buttered baking dish and add water if necessary.
4. ***original recipe calls for 1 lb. chop suey meat and 1/2 veal. also to soak wilde rice overnight if you're not using instant. i've never had it this way...
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