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Pork Chop Suey
1 pound of lean pork; cut into 1/4-inch wide strips*
1 tablespoon of bacon or pork fat
2 cups of celery, diced
3 medium onions, sliced
3/4 teaspoon of salt
1 cup of boiling water
1 tablespoon of molasses
1 tablespoon of soy sauce
3 tablespoons of All-purpose flour
two 10 ounce cans of 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 recipe called for a No 2 can which, in 1952 was 18-20 ounces
Sauté 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 flour that 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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