Difference between revisions of "Portugese Pork Chop Suey"
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* 16 fresh [[mushroom]]s, sliced | * 16 fresh [[mushroom]]s, sliced | ||
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# Brown meat then add diced [[celery]] and [[onion]]s. | # Brown meat then add diced [[celery]] and [[onion]]s. | ||
# Cook until meat is tender. | # Cook until meat is tender. | ||
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# Bake 2 hours in 300°F degree oven. | # Bake 2 hours in 300°F degree oven. | ||
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[[Category:Chop Suey Recipes]] | [[Category:Chop Suey Recipes]] | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
Latest revision as of 16:21, 11 July 2012
Description
Purchased from the Parnell Estate in Canton, Texas in 1988. Dated 1942
- Contributed by Cat's Recipes Y-Group
Ingredients
- 3 pounds boneless pork steak cut into small pieces
- 1 pound Portuguese (kluski) noodles
- 1 pound can sauerkraut
- 1 can cream of mushroom soup
- 1 package dry onion soup mix
- 2 white onions, chopped
- 2 cups diced celery
- 1 soup can water
- 16 fresh mushrooms, sliced
Procedures
- Brown meat then add diced celery and onions.
- Cook until meat is tender.
- Cook noodles, drain.
- Add noodles, sauerkraut and other ingredients to meat.
- Bake 2 hours in 300°F degree oven.
