Chop Suey

• 5 lb. equal amounts beef and pork cubes
• 4 c. water
• 1 1/4 c. chopped onions
• 2 large green peppers, diced
• 3 stalks celery, diced
• 2 c. water
• 1 can Chinese noodles
• 3 c. hot broth (add enough water to equal)
• 1/2 c. cornstarch
• 1 c. cold water
• 1 1/2 Tbsp. soy sauce
• 1 tsp. salt
• 1 tsp. Kitchen Bouquet
• 16 oz. bean sprouts, drained
• 4 c. cooked rice

1. Put meat and 4 cups water in roasting pan.
2. Bake for 2 hours, or until tender.
3. Cook onions, green peppers and celery in 2 cups water until onions are clear.
4. Drain all broth off meat, reserving 3 cups to make gravy.
5. Mix cornstarch and cup cold water to make paste; add to hot broth.
6. Stir until thickened.
7. Add soy sauce, salt and Kitchen Bouquet.
8. Cook until thickened.
9. Layer in pan the drained meat, gravy, vegetable mixture and bean sprouts.
10. Keep hot in oven until serving time.
11. Serve over hot cooked rice.
12. Garnish with Chinese noodles.
13. Serves 10.

equal amounts beef, water, onions, green peppers, stalks celery, water, chinese noodles, hot broth, cornstarch, cold water, soy sauce, salt, kitchen, bean sprouts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918367 (may not work)