/ck/ - Food & Cooking

>>7192923
Chop Suey is just not described right in that wikipedia. Must be some regional abomination or some family.

There was Chun King branded chop suey, and it was very asian aside from the hamburger. It was canned bean sprouts, water chestnuts, bamboo shoots, and sauciness that you'd add to your browned hamburger, celery and onion (o chicken). They sold the companion of fried noodles for topping.

When I was in elementary, the cafeteria had a popular rotation of chili-mac, which was basically chopped tomato, ground beef and elbows baked with cheddar on top. It was spaghetti and meat sauce flavors minus the italian herbs. No chili powder at all. It was foreign to me, because my mom never made it nor hamburger helper (she was a great cook actually). But, a childhood friend's mom made it as "goulash" and more of a stew in a big pot, which was somehow described to me as "jamaican goulash" for some damn reason (grew up in Miami), which must have been common enough term for it, that I could just google it just now.
https://throwbackrecipes.wordpress.com/2011/03/26/jamaican-goulash/