Woolworth's Chop Suey Chow Mein

Recipe circa 1950

Yield: 4 servings

1 tablespoon lard or Crisco shortening
1 1/2 pounds pork, cut into 1/2-inch cubes
Salt
Pepper
Flour
1 large Spanish onion, diced
3 cups chopped celery
3 tablespoons soy sauce
2 tablespoons molasses
Liquid drained from canned vegetables
    and mushrooms (1 cup total)
1 (8 ounce) can mushrooms
1 (16 ounce) can Oriental vegetables
Sticky steamed white rice
Fried chow mein noodles
Soy sauce

Heat shortening in pressure 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. Heat until you get a steady rocking and cook 10 minutes. Let cool on its own.

Stir in vegetables and heat through.

Serve with chow mein noodles on bottom, 2 scoops of rice, 1 ladleful of chop
suey and extra soy sauce. (And they always brought catsup.)

Per serving (excluding unknown items): 355 Calories; 22g Fat (55% calories from fat); 26g Protein; 14g Carbohydrate; 89mg Cholesterol; 1014mg Sodium