This is another very old recipe from back in the day when my husband and I were starting out and didn’t have 2 nickels to rub together. I think I still have the original recipe on a post card that I got from my sister. But to this day, it is still consistently one of the family favorites.
Of course, in those days, I used smaller amounts since it was just the 2 of us, but with the teenage boys in our household, I had to learn to cook in larger quantities to satisfy their enormous appetites. This version of the recipe reflects those quantities. Feel free to cut the proportions in half if you are a smaller household. Or you can cook it as it is here, and freeze any leftovers to have for a dinner a few weeks down the line.
Another thing - this recipe is extremely versatile. So, quantities can easily be adjusted for more people, more or less meat, more/different vegetables, or more or less rice, etc.
Of course, in those days, I used smaller amounts since it was just the 2 of us, but with the teenage boys in our household, I had to learn to cook in larger quantities to satisfy their enormous appetites. This version of the recipe reflects those quantities. Feel free to cut the proportions in half if you are a smaller household. Or you can cook it as it is here, and freeze any leftovers to have for a dinner a few weeks down the line.
Another thing - this recipe is extremely versatile. So, quantities can easily be adjusted for more people, more or less meat, more/different vegetables, or more or less rice, etc.
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