The following recipe has been in our family for generations. It has been a mainstay during hard times such as back in the days of the "great" depression. It has fed many large families and it has been a favorite meal even in good times. We call it:

AMERICAN CHOP SUEY
(The following will feed 4, but increase according to number of people)

Slice one large green pepper into strips
Slice one onion and quarter the slices
Chop 2 celery stocks
Place ingredients in melted butter (or margarine) and saute until translucent.

Set sauted vegetables aside and place one lb. ground beef into pan and brown well, stirring to crumble the beef. Season the beef with salt and pepper to taste, and add a little garlic powder. (Do NOT use garlic salt). When ground beef is done, add the vegetables to the meat and mix together. Add 1-1/2 cups of tomato sauce (your own or from a jar) and stir into mixture.

Place 1-1/2 cups of elbow macaroni into pan of boiling water. Cook till el dante. Drain well and combine all ingredients in large pot and heat through.

This dish is excellent by itself, but a side salad is always nice. Don't forget the French or Italian bread. Bread can be buttered with garlic butter and placed under broiler for a few moments, or butter the bread with whatever spread you use and sprinkle garlic powder on it before browning under broiler.

Total preparation time for this dish is approximately 1/2 hr. Save time by chopping veggies ahead and keep refrigerated. I often freeze bags of the chopped vegetables and take out what I need. This meal is especially good if you have enough left over to reheat for another meal.

Learn more about this author, Donna Marie Gray.
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