Quick Chop Suey T-S Serves 4-6 Cook rice according to directions on p. 125. Sauté together: ½ lb. ground beef 1 onion, sliced ¾ c. celery, sliced Add: 2 c. canned (drain) or 3 c. fresh bean sprouts 1 c. beef or chicken broth ½ c. sliced mushrooms (optional) Cover skillet. Simmer 5 minutes. Combine: 1 T. cornstarch 2 T. soy sauce Add to beef mixture, stirring constantly. Cook until thickened and smooth. Serve over hot rice. Option: Diced leftover beef, pork, or chicken may replace ground beef. Sauté onion and celery in 2 T. oil. Add meat during last 10 minutes just to heat through. Helen Hiebert, Winkler, Man. ----------------------------------- Chow Mein May '80 Serves 6-8 Cook rice according to method on p. 125. Prepare and have ready: 1 lb. pork, beef, chicken, or shrimp, cut in thin slices 3 c. celery, sliced diagonally 2 c. onions, sliced lengthwise ¾ c. mushrooms, fresh or canned (drain) 3 c. fresh bean sprouts Combine in a small bowl and set aside: 1 T. fresh ginger, chopped OR ¼ t. powdered ginger 1 t. sugar 3 T. cornstarch 5 T. soy sauce ¾ c. soup stock or reconstituted bouillon Heat in a large skillet: 1 T. oil Add meat and stir-fry just until done. Remove from heat. In another skillet, stir-fry in 1 T. oil each vegetable just until slightly cooked. Add each vegetable to meat skillet after stir-frying. Just before serving, reheat meat mixture and add sauce. Cook just until sauce thickens and clears, Serve hot with rice. LaVonne Platt, Newton, Kan. goes well with egg foo yung in Betty Crocker Cookbook