American chop suey, with roots in New England, bears no resemblance to the chop suey found in Chinese restaurants. American chop suey contains tomatoes, ground beef, pasta, vegetables and cheese, mixed together in a large pot or pan and served in a bowl with additional shredded cheese on top if desired. This recipe, with its origins in the steam table buffet restaurant kitchens of New England, can now be found throughout the United States, though its name still reflects the source.
Makes: 8 servings, about 1 cup each
- 1/4 cup loose Earl Grey tea, or 12 Earl Grey tea bags
- Peel of 1 orange, plus orange wedges for garnish
- 4 cups boiling water
- 3/4 cup orange juice
- 1/4 cup sugar
- 4 cups cold water
- Steep loose tea (or tea bags) and orange peel in boiling water for 3 to 5 minutes.
- Strain the tea (or remove tea bags and orange peel) and pour into a large pitcher. Stir in orange juice and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with orange wedges, if desired.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 1 week.
Per serving: 35 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 0 g fiber; 5 mg sodium; 67 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate (other)
MAKES 12 Cups | ACTIVE TIME 25 Min | TOTAL TIME 25 Min
12 mandarin oranges, divided (for dressing and salad)
2 cup strawberries, sliced
1 pineapple, cut into bite size chunks
5 kiwi, sliced
3 mangoes, cut into bite size chunks
Citrus Poppy Seed Dressing
1 medium lemon
1/4 cup honey
1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
1/2 teaspoon poppy seeds
Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice). Add honey, ginger and poppy seeds to juice mixture and whisk until combined. Set aside or place in the refrigerator if serving later.
Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy!
COOK’S NOTE: This fruit salad is fabulous with whatever you have on hand. I love carambola (star fruit) and papaya in this salad as well. Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.