Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lean pork; cut into 1/4-inch
-wide strips*
1 tb Bacon or pork fat
2 c Celery; diced
3 md Onions; sliced
3/4 ts Salt
1 c Boiling water
1 tb Molasses
1 tb Soy sauce
3 tb All-purpose flour
2 cn Chop suey vegetables(10oz)**
White rice and/or chow mein
-noodles

* pork should be cut into no more than 1/4 inch so it will be well
cooked, but do not cook longer that the time given for the finest
chop suey. ** original recipoe called for a No 2 can which, in 1952
was 18-20 ounces

SAute pork for 5 minutes, until delicately browned in the hot fat. Add
celery and onions and cook 2-3 minutes longer until slightly
softened. Add salt and boiling water; cover and simmer 15-20 minutes.
Add molasses, soy sauce and flourthat has been blended smooth with
1/2 cup water. Cook until mixture boils, stirring constantly; then
add drained chop suey vegetables and continue cooking until
thoroughly heated. Serve with hot fluffy rice and/or chow mein
noodles and additional soy sauce if desired.

Nutritional info per serving: 249 cal; 14g pro, 26g carb, 11g fat(37%)

Source:Modern Encyclopedia of Cooking by Meta Givens,
1952 Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96

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