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Old 02-14-2014, 08:43 PM   #11
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I felt so sorry for that horse...
But not the marble rye.
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Old 02-14-2014, 10:53 PM   #12
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I grew up with macaroni and ground beef with tomatoes, called American Chop Suey. Goulash was always of the Hungarian variety.

I sent Rob to Work with Hungarian Goulash and his co-workers tried to tell him that it wasn't goulash because there was no macaroni, GAHHHH!

Even though I grew up with "american chop suey" that name really seemed odd, once I started cooking.
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Old 02-14-2014, 11:08 PM   #13
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I grew up with macaroni and ground beef with tomatoes, called American Chop Suey. Goulash was always of the Hungarian variety.

I sent Rob to Work with Hungarian Goulash and his co-workers tried to tell him that it wasn't goulash because there was no macaroni, GAHHHH!

Even though I grew up with "american chop suey" that name really seemed odd, once I started cooking.
I remember eating ACS in the school cafeteria as a kid in the 50s. Then my daughter had it in school in the 70s-80s. I always thought of it as cafeteria food and never had it outside of school. Then one night, my then adult daughter asked if I could make it because she really loved it and missed it! After a couple of tries, I got it right and she was in heaven.

Now, I have to make it every year in Aruba because SO's daughter and SIL expect it for dinner the night they arrive.

Maybe I could get a job as a cafeteria lady.
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Old 02-14-2014, 11:16 PM   #14
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I remember eating ACS in the school cafeteria as a kid in the 50s. Then my daughter had it in school in the 70s-80s. I always thought of it as cafeteria food and never had it outside of school. Then one night, my then adult daughter asked if I could make it because she really loved it and missed it! After a couple of tries, I got it right and she was in heaven.

Now, I have to make it every year in Aruba because SO's daughter and SIL expect it for dinner the night they arrive.

Maybe I could get a job as a cafeteria lady.
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Old 02-15-2014, 01:04 AM   #15
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I never heard of American Chop Suey until I grew up, it was always Goulash in our house too. Chop Suey was the stuff that came from LaChoy in two cans and the poor Hungarians were left out altogether.
The LaChoy stuff was exactly what my Mom called American Chop Suey. While most of us ate it over the hard-as-rocks canned chow mein noodles, Dad would have his over mashed potatoes. Talk about a meal with no texture.

In my part of the country macaroni and ground meat was known as Johnny Marzetti. Similar to the New England ACS, but fewer ingredients. Johnny Marzetti was created by an Italian immigrant in 1896. She and her husband opened a restaurant in Columbus and wanted to serve food that was both plentiful and cheap...after all, there was a university just down the street and it was full of hungry students!
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Old 02-15-2014, 07:03 AM   #16
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I remember eating ACS in the school cafeteria as a kid in the 50s. Then my daughter had it in school in the 70s-80s. I always thought of it as cafeteria food and never had it outside of school. Then one night, my then adult daughter asked if I could make it because she really loved it and missed it! After a couple of tries, I got it right and she was in heaven.

Now, I have to make it every year in Aruba because SO's daughter and SIL expect it for dinner the night they arrive.

Maybe I could get a job as a cafeteria lady.
And I'll bet that is the only time it gets made in Aruba.

Where did you go on vacation ths year?
Aruba.
Ooh, what did you eat!?
Goulash.
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Old 02-15-2014, 07:37 AM   #17
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American Chop Suey and other dishes like that in my family are called "Glop" because that is the sound it makes when it hits the plate.
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Old 02-15-2014, 09:18 AM   #18
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Old 02-15-2014, 09:35 AM   #19
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I remember eating ACS in the school cafeteria as a kid in the 50s. Then my daughter had it in school in the 70s-80s. I always thought of it as cafeteria food and never had it outside of school. Then one night, my then adult daughter asked if I could make it because she really loved it and missed it! After a couple of tries, I got it right and she was in heaven.

Now, I have to make it every year in Aruba because SO's daughter and SIL expect it for dinner the night they arrive.

Maybe I could get a job as a cafeteria lady.
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Old 02-15-2014, 10:38 AM   #20
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And I'll bet that is the only time it gets made in Aruba.

Where did you go on vacation ths year?
Aruba.
Ooh, what did you eat!?
Goulash.

Not goulash! American Chop Suey!
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