Chop suey

1 medium-sized onion, sliced thin

1 green pepper, cut in slivers

1½ tablespoons cooking fat or oil

1½ cups celery, cut in slivers

2 hard tart apples

1 cup thin gravy or broth

1½ cups cooked and diced lean pork

Soy sauce and salt

Brown onion and green pepper in fat or oil.

Mix in the celery and the apple cut into small thin slices.

Add gravy or meat broth. Cover and cook 5 minutes.

Add meat and season to taste with soy sauce and salt. If desired, thicken with a little cornstarch mixed with water.

Heat thoroughly.

Serve with flaky cooked rice, beets, lettuce salad, almond or oatmeal cookies.

Cooked chicken, turkey, or beef may be used in the chop suey instead of pork.

Other vegetables may be used—carrots, radishes, Jerusalem artichokes, bean sprouts. Brazil nuts, thinly sliced, are also good.

Fried noodles may also be served with the chop suey mixture to add crispness.