The Springer Connection >> Cafeteria >> Favorite Recipes of 1953

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CHOP SUEY 3 cups chopped onions 3 cups chopped celery 1 lb. lean stew beef, cut up 3 tbsp. soy sauce 3/4 cup rice 1 tbsp. corn starch	J. G. ("Gilly") Sorrell 1 can bean sprouts ½ can tomatoes or 2 ripe tomatoes 1 tbsp. molasses 1 can chop suey noodles
A large frying pan with lid should be used. Sear stew beef well in large frying pan, sprinkling with salt. Add onions and celery and cook with the meat over medium heat until tender, stirring occasionally and keeping covered the rest of the time. Add drained bean sprouts (reserve 1/3 cup of liquid for thickening) and canned tomatoes. (Note: If fresh tomatoes are used, cut up and add at same time as celery and onions). Continue cooking over low heat, covered, stirring occasionally. After 10 minutes add molasses and soy sauce. Stir molasses and soy sauce well. Re-cover and cook about 5 more minutes. Remove cover and stir in thickening made from 1 tbsp. cornstarch dissolved in 1/3 cup of liquid from bean sprouts. Spoon the finished chop suey over buttered rice which you have prepared in your favorite manner. Sprinkle top generously with noodles. Season to individual taste with soy sauce. Serves 4 generously.

"All the labor of man is for his mouth, and yet his appetite is not filled." - 32 -

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Where'd it come from?

The Springer Connection thanks Vicky Wright Covington, HSHS Class of '74, for providing the Recipe book for this feature.

The book, "Favorite Highland Springs Recipes" was written and published in 1953 by the Highland Springs Women's Club as a fund raiser.

The book has a foreword about the history of HIghland Springs, along with Recipes from some of the leading citizens of the town. The book is produced in typewriter text (recreated here) and has hand-drawn illustrations and advertisements for the local merchants that helped pay for its publication.

We have tried to faithfully recreate the imagery and feel of the book as it was printed 50 years ago. The recipes, page numbers and illustrations are presented as they were in the original book.

Disclaimer: The Springer Connection does not specifically endorse the recipes or illustrations presented here. If you should get heartburn from any of the recipes, or not agree with any of the depictions recreated, please call VERY long distance to the 1953 Highland Springs Women's Club.