1 (16 ounce) can bean sprouts
1 (16 ounce) can mixed Chinese vegetables
3 medium onions, chopped
1 cup celery, chopped
1 medium bell pepper, chopped
2 Tablespoons Crisco
1 cup flour
2 quarts chicken
1 can cream of mushroom soup (low fat)
1 teaspoon Worcestershire
3 (5 ounce) cans water chestnuts, sliced
1 (7 ounce) jar chopped pimento
1 (4 ounce) can sliced mushrooms
1/4 teaspoon Tabasco
1/4 cup dry vermouth
Soy sauce
Salt
Chinese noodles
4 cups cooked, diced chicken
Drain Chinese vegetables and bean sprouts. Wash throughly in a colander with very hot water. Sauté onions, celery and bell pepper in Crisco until tender. Make a smooth paste by adding water to flour very slowly and blending well. Add flour paste to broth, mixing well, add mushroom soup and blend well. Add all other ingredients except chicken. Cook very slowly about 1 hour, stirring frequently. this has a tendency to stick so it is important to stir often. Add chicken, season to taste. For best results prepare at least a day a head of time. You can serve over rice and top with Chinese noodles.
** You may use chicken, pork or beef