Chicken Chop Suey

Makes 4 large servings

2 tablespoons butter or margarine

2 medium-size onions, sliced and separated into rings

1 small green pepper, seeded and cut in thin strips

4 large stalks celery, sliced crosswise into 1/2-inch pieces

2 chicken-bouillon cubes

1 1/2 cups hot water

2 tablespoons cornstarch

1 tablespoon sugar

1 teaspoon dry mustard

3 tablespoons soy sauce

1 can (1 pound, 3 ounces) bean sprouts, well drained

1 jar (1 pound) mixed Chinese vegetables, well drained

1 can (about 6 ounces) boned chicken, cut in bite-size pieces

4 cups hot boiled rice

1. Melt butter or margarine in kettle; add onion rings, pepper strips, and celery pieces; saute 5 minutes, or just until vegetables are wilted.

2. Dissolve bouillon cubes in hot water; pour over wilted vegetables; cover.

3. Simmer 10 minutes, or until vegetables are crisply tender.

4 Blend cornstarch, sugar, mustard, and soy sauce in a cup until smooth; slowly add to mixture in kettle, stirring constantly.

5. Add bean sprouts, Chinese vegetables, and chicken; mix ingredients lightly.

6. Cook, covered, over low heat about 5 minutes, or just until Chop Suey is pipping hot. Serve on platter in ring of hot rice.