Chop Suey

• 1 small pot roast or rolled pork roast
• 3 cans chop suey vegetables
• 1 can bean sprouts
• 1 tsp. salt
• 2 Tbsp. Accent
• coarse ground pepper to taste
• 1 stalk celery
• 4 large onions
• 4 pkg. chop suey seasoning (1 per can of vegetables)

1. Dice entire stalk of celery and the onion.
2. Brown meat in small amount of Crisco.
3. Add celery and onions to meat and bake in oven until the meat is tender.
4. When meat is done, remove from pan and let cool.
5. While meat cools, make brown gravy from meat drippings. Use the same pan you cooked the meat in.
6. Add all of the seasoning packages, salt, Accent and pepper.
7. Pour excess water from the vegetables and bean sprouts and then add to gravy.
8. Cut meat into small pieces and add it to vegetables and gravy mixture.
9. Cover and heat slowly until heated through.
10. Serve over cooked rice or the canned chow mein noodles.
11. Set out the soy sauce to be used as desired.

pork roast, chop suey vegetables, bean sprouts, salt, accent, ground pepper, celery, onions, chop suey seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749691 (may not work)