5 pork steaks, cut and cube
3/4 lb. bacon (non-fatty end), cut up
1 1/2 bunches celery, chopped
2 onions, chopped
2 cans sliced water chestnuts
1 (8 oz.) Elf brand sliced mushrooms
5 tbsp. dark molasses
3 tbsp. soy sauce
Salt and pepper to taste
Cornstarch (for thickening)

Chop celery and onions. Boil in 1 1/2 quart saucepan of water (3/4's full) until tender. Cut up bacon and fry until crisp. Remove bacon. Fry cut up pork in a small amount of bacon grease, until nicely browned and tender. Pour the cooked celery and onion into meat. Pour about 3/4's of the water in also (do not use all of water - don't want it too juicy).

Put in molasses and soy sauce. Cook together for 1/2 hour or so. Add mushrooms, water chestnuts, bacon, and salt and pepper to taste. Thicken with cornstarch (dissolved in a little water). Cook until ready to eat. Serve with noodles and rice. Note: Use large Dutch oven to fry meat and cook chow mein.