Chop Suey

¼ cup butter

1 ½ cups lean pork

1 cup chopped onion

1 tsp. salt

1 cup chopped celery

¼ tsp. pepper

1 can drained mushrooms

1 cup water

1 can drained bean sprouts

Thickening:

2/3 cup cold water

2 T. cornstarch

4 tsp. soy sauce

2 tsp. sugar

Directions:  Melt butter I hot skillet.  Add pork, stir and sear quickly.  Add onions 

and fry for five minutes.  Add celery, salt, pepper, and hot water.  Cover and cook 

five minutes.  Add drained sprouts and mushrooms.  Mix thoroughly and heat to 

boiling point.  Add flavoring and thickening.  Stir lightly and cook five minutes.

Comment:  Good served over Chinese noodles or potatoes

Roasted Parmesan Potato Wedges

4 (2 lb.) potatoes

2 tsp. canola oil

½ cup grated parmesan cheese

1 tsp. dried basil

1 tsp. seasoned salt

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. pepper

Directions:  Cut potatoes into wedges.  In large bowl, sprinkle potatoes with oil and 

toss to coat.  Combine seasonings, add to potatoes and toss to coat. Arrange potatoes 

in a single layer on greased baking sheet.  Sprinkle with any remaining seasonings.  

Bake at 350 degrees for 45-55 minutes until golden brown and tender.   

Comment:

Greek Chicken & Macaroni (Pastitsatha)

1 T. olive oil    

4 large chicken breasts

3 large onions    

3 chopped garlic cloves

2 lbs. tomato pieces (2 cans)    

1 cup red wine

1 T. wine vinegar    

3 whole cloves

2 bay leaves    

¼ tsp. ground cloves

Pinch cinnamon    

Pinch paprika

1 lb. elbow macaroni    

Salt & Pepper

¼ cup Parmesan cheese    

Directions:  Cut chicken into small pieces.  In a large pot, heat oil and brown 

chicken. Remove chicken and set aside.  Add chopped onions and minced garlic to 

oil in pot.  Cook until tender.  Add 1 2/3 cup water, tomatoes, wine, vinegar, cloves, 

bayleaves, paprika and cinnamon.  Bring to a boil and reduce heat.  Add chicken, 

cover and simmer about 45 minutes.

In a separate pot, boil macaroni.  Drain.  Stir macaroni into the sauce and simmer, 

uncovered, for about five minutes.  Remove bay leaves.  Serve with grated Parmesan 

cheese.

Comment:  Spices can be adjusted to taste. This dish tastes even better as a leftover.  

The flavors work through the dish after being refrigerated.  Good cold or hot.

Orzo Pilaf

3 T. butter

1 cup chopped onion

3 cloves garlic, minced

1 package orzo (16 oz) 

1 32 oz. carton chicken broth

2 fresh zucchini, chopped

2 fresh yellow squash, chopped

1 cup shredded Parmesan cheese

1 T. chopped fresh parsley

½ tsp. salt

½ tsp pepper

Directions:  In large saucepan, melt butter.  Add onion and garlic; cook, stirring 

frequently, for 2 minutes.  Add orzo; cook, stirring constantly, for 1 minute.  Stir in 

broth, zucchini and squash, and bring to a boil.  Cover, reduce heat, and simmer, 

stirring occasionally, for 10 minutes.

Uncover and cook, stirring constantly, for 2 minutes more or until most of liquid is 

absorbed.  Stir in cheese, parsley, salt and pepper.

Serve warm or at room temperature.

Comment:  Great side dish.  Can add any other vegetables you like.

Gumbo

1 cup lard      

1 T. chopped garlic

1 roasted chicken      

8 cups stock

1½ lbs. Andouille    

2 cups chopped green onions

1 cup flour      

4 cups chopped onions

2 cups chopped onions      

2 cups chopped celery

2 cups chopped green pepper

Cooked rice

Joe’s Stuff Seasoning (Creole)

File

Directions:  Season and brown chicken pieces.  Add sausage to pot and sauté with 

chicken.  Remove both from pot.  

Make a roux with equal parts of oil (prefer lard which allows roux to become dark 

brown) and four to desired color.  Stir constantly.  Add onions, celery, and green 

pepper.  Add garlic to the mixture and stir continuously.  After vegetables reach desired 

tenderness, return chicken and sausage to pot and cook with vegetables, continuing to 

stir frequently.  Gradually add in stock and bring to a boil.  Reduce heat to simmer and 

cook for an hour or more.  Season to taste with Joe’s Stuff seasoning (Creole).

Approximately 10 minutes before serving add green onions.  Serve gumbo over rice or 

without rice as a soup, accompanied by French bread.  Add File as desired.

Comment:  File is a fine green powder of young dried ground sassafras leaves, used in

gumbo for flavor and thickening.  It may be placed on the table for individuals to add to

their gumbo as desired.  ¼ to ½ tsp. per serving is recommended. 

From New Orleans Cooking School.  File is hard to find, and may be ordered online at

www.nosoc.com.