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CHICKEN CHOP SUEY

1 cup hot water

14, cup chopped onions
14 cup sliced celery 1 15 oz. can bean sprouts
3 tablespoons vegetable oil 1 5 oz. can water chestnuts,
114 cups chopped cooked sliced
chicken 2 tablespoons soy sauce
1 teaspoon salt 1 tablespoon flour
2 tablespoons cold water

few grains pepper

Saute onions and celery in oil until golden. Add chicken and
seasoning, mix well. Add hot water; cover and cook five minutes.
Add bean sprouts, water chestnuts and soy sauce mixed with flour
and cold water. Cook, stirring constantly, for five minutes. Drain

off sauce, if desired.
Serve immediately with hot rice. Yield: 4 to 6 servings. Recipe

may be doubled.
Mrs. Joseph S. Lundstrom