1 lb. pork, veal & beef, ground together
6 med.-sized onions, cut in 1/4 inch slices
2 c. celery, cut in 1/4 inch slices
1 (#2) can of tomatoes
1 (#2) can of bean sprouts
1 (#2) can of mushroom stems & pieces
1 (7 oz.) can water chestnuts (opt.)
1 tbsp. soy sauce
1 tsp. bead molasses
1 tsp. monosodium glutamate
1 (#2) can chow mein noodles

Slowly saute the meat until it is in lumps about the size of hickory nuts and light brown in color. The pork in the mixture should supply enough fat for sauteing.

Add the onions, celery and tomatoes and simmer slowly for 35 minutes. Do not cover, or celery will lose its green color. Add the bean sprouts, mushrooms, water chestnuts, soy sauce, molasses and monosodium glutamate. Simmer for 10 minutes longer. Heat the noodles in the oven at 250 degrees for 10 minutes. Serve the chow mein over the heated noodles.

If you really want to show off, add about 10 sliced almonds and a few cubes of pimento to the recipe and sprinkle a little of each over the top of each serving.

VARIATIONS:

Substitute 1 (10 1/2 ounce) can cream of chicken soup and 1 can of water for the tomatoes. Substitute 1 (10 1/2 ounce) can cream of mushroom soup and 1 can of water for the tomatoes. Substitute 1 (10 1/2 ounce) can cream of celery soup and 1 can of water for the tomatoes.

Substitute 1 (8 ounce) package medium-sized egg noodles, boiled until tender, for the chow mein noodles. Substitute 3 cups cooked rice for the chow mein noodles. Substitute 2 packages frozen French-fried onion rings for the chow mein noodles.