Title: Pork Chop Suey
Categories: Chinese Pasta
Yield: 5 Servings

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 From: 104105.1416@compuserve.Com (Lisabdate: 96-04-24 03:54:37 Edt From: Bobbieb1@aol.Com Date: 29 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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