2 tbsp. fat (bacon drippings, etc.)
2 c. slivered celery (chop diagonally)
1 can Chinese vegetables (optional)
2 tsp. salt (approx.) salt to taste
1 lb. ground beef or leftover pork or beef
2 c. slivered onions (rings separated)
3 tbsp. flour
2 tbsp. soy sauce
4 c. boiling water
2 c. raw rice
1 tsp. salt

(Following directions for cooking fluffy rice.)

In large skillet brown meat slightly in fat, add salt to meat. Add celery and onions. Cook stirring occasionally until vegetables are crisp-tender. Add 3 tbsp. flour. Stir to mix. Drain Chinese vegetables, reserving liquid. Add vegetables to meat mixture. Add 1/2 cup vegetable liquid to skillet; stir. (Sauce should be about the thickness of medium white sauce. Add more liquid if needed.) Stir in soy sauce. Serve hot over cooked rice. Add Chinese fried noodles.

NOTE: Double the amount of celery and onions if you do not have can of Chinese vegetables. Serves 6 to 8 generous servings.