2 1/2 lb. pork blade steaks, cut 1/2" thick
2 tbsp. lard
1 1/2 c. sliced celery
1 lg. green pepper, cut in 1/4" strips
1 (9 oz.) pkg. frozen Italian green beans
1/2 c. water
1 (4 1/2 oz.) can whole mushrooms
1 (8 oz.) can water chestnuts, drained & sliced
2 tsp. salt
1/8 tsp. pepper
1 c. water
2 bouillon cubes
2 tbsp. cornstarch
1 (4 oz.) jar pimientos, drained & cut in strips
Cooked rice
1/3 c. blanched whole almonds, toasted

Cut steaks into strips about 1" wide and 2" long. Brown meat lightly in lard. Cover tightly and cook slowly 30 minutes. Pour off drippings.

In saucepan combine celery, green pepper and green beans with 1/2 cup water and bring to a boil. Cover and simmer 5 minutes. Drain. Add these ingredients and the mushrooms and liquid, water chestnuts, salt and pepper to meat and mix well. Heat 1/2 cup water to boiling; add bouillon and cornstarch mixture to meat and vegetables and cook, stirring constantly until thickened. Add pimientos. Cover and cook over low heat 5 minutes, stirring occasionally. Server over cooked rice and top with toasted almonds.