Even though I am a “Stay at Home Mom” getting a healthy supper on the table is tricky because I am usually doing farm chores during prime meal prep time. Even if I am not doing chores, I still need to be able to prepare the meal so that I can bring it to the farm. This is the only way our kids get to see Dad at supper time. I recently stumbled across this Mock Chow Mein recipe in a cookbook my mom had given me several years ago. It is one of those fundraiser cookbooks and it comes from my former high school’s (Farmington, MN) Family and Consumer Science department.
Mock Chow Mein, by Kim Lester
- 1 lb lean hamburger (I used Zweber Farms of course)
- 1 diced onion
- 3 cups celery
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- 4 cans water
- 3 tablespoons soy sauce
- 1 cup uncooked rice (I used brown rice)
- Pepper to taste
Brown and drain hamburger (I rarely have to drain our beef because it is so lean)
Mix onion and celery in large bowl. When I looked in the refrigerator I found my celery was all gross,
so I just used 1 tablespoon celery seed.
Add rest of the ingredients
Bake in a 9×13 pan or (like me) in a small roaster at 325 degrees for 2 hours. The directions instruct you to stir occasionally, but I didn’t (being the barn and all) and it turned out just fine.
Of course we serve over chow mein noodles. Yet again, we were so hungry to eat when I came up from the barn that I forgot to take a final picture. I could take a picture of the small amount that is still here for left overs, but it isn’t the same.
See what others are making on the Hunk of Meat Monday link up:
