Approx. 1 lb. leftover pork from roast or ribs
2 med. onions or 2 c. onions
1 can chop suey vegetables
2 c. celery
1 tsp. Worcestershire sauce
2 tbsp. Karo syrup (light or dark)
2 tbsp. cornstarch with 1/4 c. water

Cube meat and brown in butter. Add onions and celery until tender. Use the juice of the 2 cans (mushrooms and vegetables). Salt and pepper. Add remaining ingredients except for cornstarch. Bring to a boil and add cornstarch mixture and simmer 10 minutes. Serve over rice.