Wednesday

I've got two vintage recipes to share today. The Fluffy Omelet was very nice. The Beef Chop Suey was, well, just OK.

Does anyone remember the large cans (they're still available) of the La Choy "dinners" with the separate cans attached together? There was the main can with most of the stuff and then the top can was the water chestnuts? That's what last night's dinner tasted like.

I guess it was Ida Jean's and Mildred's nod to ethnic cuisine.

For us it will NOT be a keeper. That's okay. I'll include the recipe because, for others, it might be tonight's dinner!

Fluffy Omelet (2 servings = 307 calories)

3 med. eggs, separated
3 tbsp. water
1/2 tsp, scant--salt
Few grains pepper (that always makes me laugh)
2 tsp. butter
Parsley garnish

Preheat oven to 325. Beat egg whites until stiff; set aside. With same beater, beat egg yolks well; add water and seasonings. Fold yolk mixture into stiffly beaten whites. Melt the butter in a skillet with heat-proof handle; pour in egg mixture. Cook over low heat about 3 minutes. When puffy and browned on the bottom, finish cooking in oven, about 10 minutes longer. Crease through the center, fold one half over the other; slip onto hot platter. Garnish with parsley sprigs.

Beef Chop Suey (6 servings = 1220 calories)

1 tbsp. bacon fat
1 lb. beef chuck, cut in small pieces (I used cooked ground beef)
1 cup water
2 cups canned bean sprouts
1 cup diced celery
5 1/4 oz. can drained water chestnuts
1 large onion, sliced
1 tbsp. soy sauce
1 tsp. salt
1/4 tsp. pepper
2 tsp. cornstarch
1 tbsp. cold water

(Since I used cooked ground beef, I was able to skip the following section.)

Melt the bacon fat in a large skillet. Brown the beef cubes slowly on all sides. Add the water slowly; bring to a boil; lower heat and simmer until meat is tender, about 1 1/2 hours.

(Here's where I picked up.)

Add bean sprouts, celery, water chestnuts, sliced onion, soy sauce, and seasonings. cover and cook about 20 minutes. Thicken with the cornstarch, which has been mixed with the cold water. Test for seasoning. Serve on hot platter. Cooked rice or noodles are appropriate to serve with the dish; calorie count additional.