I’m afraid I agree with Leslie. This is way too …

Comment on Classics: American Chop Suey by Kathy Burpee.

I’m afraid I agree with Leslie. This is way too complicated for “Classic” American Chop Suey! I was eating this as a child back in the 60’s (in NH, made by my mom who is from Maine). You need to use the K.I.S.S. theory on some recipes and this is one of those times!

Onions with a bit of butter
green pepper (if desired)
Elbows macaroni
hamburg
stewed tomatoes
salt & pepper

Cook. Combine. Let tomato juice from stewed tomatoes evaporate while flavors cook together. AND NO CHEESE. This turns the dish from American in to something else entirely!

🙂

Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.