To put this in context, mom and pop hamburger stands represented the entirety of fast food then, and unless you went to the bigger cities, restaurants were also mom & pops, mainly diners or steakhouses, and the fare is what you would expect in a landlocked part of the country. The buildup to the La Choy was always better than the end result, but the pizza kits were stellar! Always a happy day when that happened. In this section, also to be found were the pizza kits - I recall Appian Way specifically, also the Kraft spaghetti kits, as well as the canned raviolis and the Green can Kraft Parmesan, if remembering correctly. When I started paying attention at the store, I LOVED the “exotic”aisle where the La Choy dinners were. My mom was a pretty good cook when she chose to be, but didn’t venture far afield ever. The supermarkets of that era definitely weren’t the food wonderlands of today. I love this topic! I have to say that growing up in basically small towns, in the inter-mountain west, in the sixties and seventies, food was rather seasonal, and quite basic. My mother, white but not Midwestern, loved the night off from having to cook everything from scratch and she never cooked Tex-Mex until years later. Thursday nights became Tex-Mex nights, all take-out, never dine-in – we almost never went to restaurants except on vacation. Add ½ cup water and keep cooking for 2 more minutes or until the water has evaporated. Add the chopped vegetables and fried tofu, stir and cook for 3-4 minutes. Add garlic and ginger and sauté for 2 more minutes. ![]() We, or at least I, first experienced Tex-Mex when the Houston based chain Monterrey House came to town. Using a wok or pan heat some coconut oil or other vegetable oil and sauté the onion for 2-3 minutes. I searched for the kits a few years ago and finally found them but didn’t pull the trigger on them, either. We started getting together at his house every-other weekend when his parents were out of town and made pizza. And my junior hi buddy got a job at a new grocery store for the summer and discovered the pizza kits. My first experience of ravioli came out of a can. We didn’t have an Italian restaurant either. I can remember snacking on them out of the can in college. Thought about getting the whole package for nostalgia, but didn’t. My little neighborhood grocery didn’t have them regularly in the produce section and I remembered La Choy and finally found them. ![]() I bought some sprouts a few years ago while going thru a period of making Pho at home. Noodles were in a separate can and so were sprouts. Serving suggestions: Heat drained La Choy chop suey vegetables with slices of cooked chicken or beef in a large skillet over medium heat season with La Choy.
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