Pork chop suey

1. * pork should be cut into no more than ¼ inch so it will be well cooked, but do not cook longer that the time given for the finest chop suey.
2. ** original recipoe called for a no 2 can which, in 1952 was 18-20 ounces saute pork for 5 minutes, until delicately browned in the hot fat. Add celery and onions and cook 2-3 minutes longer until slightly softened.
3. Add salt and boiling water; cover and simmer 15-20 minutes.
4. Add molasses, soy sauce and flourthat has been blended smooth with ½ cup water.
5. Cook until mixture boils, stirring constantly; then add drained chop suey vegetables and continue cooking until thoroughly heated.
6. Serve with hot fluffy rice and/or chow mein noodles and additional soy sauce if desired.
7. Nutritional info per serving: 249 cal; 14g pro, 26g carb, 11g fat(37%).