| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Lard or crisco shortening |
| 1 1/2 |
lb |
Pork; cut in 1/2" cubes |
|
|
Salt |
|
|
Pepper |
|
|
Flour |
| 1 |
lg |
Spanish onion; diced |
| 3 |
c |
Chopped celery |
| 3 |
tb |
Soy sauce; regular strength |
| 2 |
tb |
Molasses |
|
|
Liquid drained from canned sprouts and |
|
|
From canned mushrooms; (1 cup total) |
| 8 |
oz |
Canned mushrooms |
| 16 |
oz |
Canned Oriental Vegetables |
| 1 |
|
Stick y steamed white rice |
|
|
Fried chow mein noodles |
|
|
Soy sauce |
INSTRUCTIONS
PRESSURE COOKER -- Heat shortening in cooker. Dust meat lightly with
seasoned flour. Brown meat in batches in hot, smoky oil. Add onion,
celery, soy, molasses, and liquids from canned vegetables. Cover. Set
rocker (pot only had one pressure setting). Heat until you get a steady
rocking and cook 10 minutes. Cool of its own accord. Stir in vegetables and
heat through. Serve: chow mein noodles on bottom; 2 scoops of rice; 1
ladleful of chop suey; extra soy sauce. (And they always brought catsup.)
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