Back by popular demand is Krina Huddlestun with another family favorite—American Chop Suey. Krina says that it is comfort food at its best.

"The recipe originated in diners on the east coast," Krina says. "My parents were born in Rhode Island and this is much more popular there. What I really like about this recipe is that there aren't many ingredients, and I usually have them all on hand. Plus, I can make the sauce in advance, while the kids are at school, and then when we are ready to eat, I only need to boil the pasta. I usually serve with something simple on the side—steamed green beans tossed with olive oil and lemon.”

American Chop Suey
Serves 4

• 1 pound ground beef (around 85%-93% lean)
• 1 pound of pasta (preferably elbow, rotini, or cavatappi)
• 1 cup of finely chopped (not minced) celery, about 4 stalks
• 1 16 ounce can of tomato sauce (plain)
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 1/2 teaspoons of ground cinnamon

Directions

Brown the beef with salt and pepper. While the beef is browning, chop celery. After the beef is browned, add celery, tomato sauce and one can full of water to pan. Stir and then sprinkle with cinnamon. Cook on med/low heat, stirring occasionally for about an hour. Mix sauce with cooked pasta.

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