Chop Suey Cake Recipes

Steps:

• In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
• Mix with a wooden spoon until thoroughly moistened and combined.
• Pour into greased 9x13 inch pan.
• Bake at 350 degrees for 30 to 40 minutes until brown on top.
• Remove from oven and place on wire rack.
• Mix cream cheese and butter together until well blended.
• Gradually add confectioners sugar, milk and vanilla.
• Spread icing on cake while cake is still warm.
• Top with chopped nuts.
• Cool cake completely and refrigerate until serving time.
• Store leftovers in the refregerator.
• Makes about 20 servings.

Steps:

• preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper.
• place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined.
• pour mix into baking dish.
• cook for 30-35 minutes until golden and a skewer comes out clean.
• cool in dish.
• ice while still warm.
• cool completely. keep refrigerated.
• FOR THE ICING.using an electric mixer, beat together the cheese and butter
• until well combined.
• gradually add the icing sugar, milk and vanilla, beating until well combined.
• spread over the warm cake and sprinkle with some extra coconut and nuts if desired.

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.