Name: Pork Chop Suey
Ingredients: 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

If you want to judge how well a person understands Christianity, find out how much he makes of the thought of being God's child, and having God as his Father. If this is not the thought that prompts and controls his worship and prayers and his whole outlook on life, it means that he does not understand Christianity very well at all. For everything that Christ taught, everything that makes the New Testament new and better than the Old, everything that is distinctively Christian, is summed up in the knowledge of the Fatherhood of God the Father.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Ethnic, Meat/pork, Ethnic, Chinese	5	Servings

INGREDIENTS

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

INSTRUCTIONS

* 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”