2 1/2 lbs. cooked pork, beef, or chicken
6 lg. green peppers, coarsely chopped
1 3/4 lb. onions, very coarsely chopped
1/4 (#10) can bean sprouts
1 3/4 c. canned mushrooms
1 1/4 c. sliced water chestnuts
1 1/2 lb. celery, coarsely sliced
1 1/4 c. soy sauce
1/4 c. molasses
2 c. cornstarch, approximately
1 1/4 c. pimento, chopped
2 qt. chicken broth

RICE:

2 qt. rice
2 tsp. salt
1 gal. hot water
1/2 lb. butter

Cut cooked meat into bite size cubes. Add broth, bean sprouts, mushrooms, soy sauce, and molasses. Heat in pan. When hot, thicken with cornstarch. Twenty minutes before serving add celery, onions, green pepper and pimento to hot mixture. May need to add more broth or thickening. Serve with rice. Top with Chinese noodles.

Combine rice, salt, butter and water in medium size steam table pan. Bake in covered pan 1 hour at 350 degrees or until liquid is absorbed. Yield 50 (3/4 cup).