1/2 lb. ground round
1/2 lb. ground pork
1 (7 oz.) can water chestnuts, finely chopped
1 stalk green onion, finely chopped
1/2 c. mushrooms, finely chopped
1/2 tsp. MSG
Dash of salt, pepper & garlic salt
1 pkg. won ton skins

Combine all ingredients except the won ton skins and fry. Drain well. Place 1 teaspoon of the meat mixture in the center of the won ton skin and fold over to form a triangle. Moisten edges of the won ton skins with water to seal and press tightly. Deep fry in hot oil until golden brown. Drain. Serve hot, plain or with won ton sauce.

NOTE: Black oriental mushrooms preferred.

SWEET SOUR SAUCE:

1 c. pineapple juice
1 c. water
1/4 c. white vinegar
3/4 c. brown sugar
3 tbsp. catsup
Dash salt, MSG

Combine all ingredients in a sauce pan and bring to a boil, stirring occasionally. Add cornstarch with a little water and cook until syrupy. Place in a fondue pot to keep warm.