2 c. chopped onions
2 c. chopped celery
1 stick butter
1 lg. can tuna
1 c. bean sprouts
1 can mushroom soup
1/2 soup can water
1 tbsp. dark molasses
2 tbsp. soy sauce
2 c. chopped mushrooms
1 c. slivered almonds

Saute celery and onions until onions are soft. Add all ingredients and mix. Heat well for about 30 minutes. Serve over hot rice or Chinese crunchy noodles.

WINE SELECTION: French Vavray or California Chenin Blanc