1 beaten egg
3 tbsp. milk
3/4 c. soft bread crumbs
2 tbsp. finely chopped onions
3/4 tsp. salt
Dash of pepper
1 lb. ground beef
2 tbsp. shortening
1 (5 oz.) can water chestnuts
1 c. celery, bias cut
1/2 c. sliced green onion with tops
1 (15 1/2 oz.) can pineapple chunks
2 tbsp. cornstarch
2 tsp. instant beef bouillon granules
1 c. boiling water
1 tbsp. brown sugar
2 tbsp. soy sauce
1 med. tomato, peeled
1 (6 oz.) pkg. frozen pea pods, thawed
Cashew nuts, if desired
Chow mein noodles or hot cooked rice

Combine egg and milk; stir in bread crumbs, chopped onion, salt, pepper; add ground beef and mix well. Shape into 24 (1 inch) balls. In skillet, brown meatballs in hot shortening; drain off excess fat. (If I am making a triple recipe or more, I do this in my deep fryer, easier and quicker.)

Drain and slice the water chestnuts and add to skillet with celery and green onions. Cook until celery and onion are crisp-tender, about 5 minutes.

Drain pineapple, reserving syrup; add water to reserved syrup to make 1 cup liquid. Blend cornstarch with syrup mixture. Dissolve bouillon in the cup of boiling water; combine with cornstarch mixture, brown sugar, and soy sauce. Add to meat mixture. Cook and stir until mixture is thickened and bubbly.

Cut tomato in eighths, add to skillet with pineapple and pea pods. Heat through. Add cashews, if desired. Serve over noodles or rice. Makes 4 to 5 servings.