A childhood casserole called African chow mein

Herald Columnist It's entirely possible that, somewhere among the now remaining 30of the 32 recipes 27 Forum cooks have sent along, there reallywas/is THE original recipe for that mind-bogglingly popular dishcalled African chow mein.
It's entirely impossible, though, to determine just which of allthose recipes it might actually have been/might be. Because, yousee, no two (let alone three or four) are identical, not to mentioneven a very close match.
No, folks, this is one of those recipe happenings that apparentlyreally, really lent itself to personal ingredient/tasteadjustments. One of those dishes where the cook decided it would bebetter with more or less of this or that, improved with theaddition or omission of such and such, and so forth and so on.
Some recipes have two soups, some have one; some have bean sprouts,some have none. Most call for regular rice, but a few specify thefast-cook kind, and the amounts run the gamut from 1/2 cup uncookedto 3 cups cooked. How much onion varies from 1/2 cup chopped to 2onions, diced, and the celery measurements, some chopped, somesliced, jump from a little to a lot.
You get the idea. Now you get today's helping of contributor'sdelicious comments and concoctions, in an old-style recipe formatto feed you more choices faster. So eeny, meeny, miny, mo, here wego:
Everett cook Mary Samuels tells us, "This is regarding the requestfor a childhood casserole called African chow mein. When I wasgrowing up, we had a recipe from my grandmother called hamburgeroriental. When my mom worked swing shift, we would often come homefrom school to find this on warm in the oven in her big yellowPyrex bowl.
"I usually chop some water chestnuts and add to this for moretexture, and I have also added mushrooms, if I have them on hand. Ihave also used ground turkey for this recipe, and I suppose youcould substitute ground chicken also.''
From http://www.chinatopsupplier.com/ chinatopsupplier