- Apr 18, 2005
- Northern New Mexico
The recipe is for a 13x9 baking dish. I cut it in half for an 8x8. Used extra ham, potato and cheese. Next time will add some green veggie, broccoli maybe.. . . Andy, would be interested in that Ham and Potato Casserole, please.
JOC, Joy of Cooking?Stir Fry - very loosely based on a JOC's recipe.
Pork, onion, mushroom, carrot, cabbage, of course prerequisite garlic and ginger. SoySauce, Sake, Oyster Sauce, Sesame Oil.
delish, really good, very tasty - ate 2 plates, no left overs
Andy, would be interested in that Ham and Potato Casserole, please.
And sometimes brand names that I don't ever remember seeing, like LaChoy, are confusing. I looked it up. It says that it's ingredients for American Chinese dishes. So, your America Chop Suey, was a home version of an American Chinese resto dish? That's what I assumed it was, when I first came across the name "American chop suey".Like @taxlady, I thought it was Joy of Cooking - except I probably would have used a lower case "a".
I get confused if someone uses only abbreviations in a post. If the full name is written out earlier in the post, it's pretty easy to follow along.
And sometimes even the full name confuses me. Take @Andy M.'s "ACS". I finally remember when he posts that in the dinner thread he means American Chop Suey - or what I grew up calling Johnny Marzetti, the Midwest name for ground meat and pasta. In our house, American Chop Suey was LaChoy cans and beef strips. Regional lingo differences.
I think WW is usually easy to figure out from context. But, maybe it's more obvious to someone who usually chooses whole wheat.Is it okay to use WW for whole wheat?
What did I eat last night? I had some planned over potato hash with mustard sauce and ketchup. mmmmmmmm