Egg Foo Yong

• 6 slices bacon, chopped fine
• 1 large onion, sliced
• 1 c. celery, chopped
• 6 eggs
• 1 tsp. salt
• 1 c. canned bean sprouts, drained
• 1 Tbsp. chopped parsley
• 1 c. chopped, cooked ham
• 4 scallions, sliced
• 3 Tbsp. bouillon
• 4 to 6 Tbsp. cooking oil

1. Cook bacon until crisp.
2. Add onion and cook 2 minutes.
3. Drain off excess fat and add celery.
4. Cool.
5. Beat eggs and salt slightly.
6. Add bacon, bean sprouts, parsley, ham, scallions and bouillon and stir well.
7. Heat oil in skillet hot, but not smoking. Drop in big spoonfuls of egg mixture about 3 inches across. Shape into round cakes before egg sets.
8. Cook until lightly browned.
9. Turn and brown underside.
10. Lift onto paper towel, then serve piping hot.

bacon, onion, celery, eggs, salt, bean sprouts, parsley, scallions, bouillon, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911629 (may not work)