Chop Suey and Chocolate Bars

I couldn't find the Sun-Bird chop suey mix. I used some ginger, garlic, onion powder and corn starch.

My nephew, Steve was over for dinner.
We watched the Steelers and Eagles. They both lost.


CHOP SUEY

1/2 lb pork cubes (cut from pork blade or butt steak)
2 tbsp peanut oil
1 bunch green onions, sliced 1/4 inch bias
1 pkg Sun-Bird chop suey mix
1 cup water
2 tbsp soy sauce
2 cans (14 oz ea) chop suey vegetables, drained
1 can (4 oz) sliced mushrooms, save liquid
Cooked rice
Chow mein noodles

In a 10 inch frying pan add pork cubes to peanut oil and brown for about 3 minutes. Add onions and sauté with pork for another 3 minutes. Combine water, soy sauce, mushroom liquid and stir in chop suey mix. Add to pork and simmer till it thickens (if too thick add liquid). Add drained vegetables and mushrooms and simmer for about 5minutes or until heated through. Serve over rice and top with crisp noodles. Serves 4.

CHOCOLATE CHERRY BARS

1 pkg fudge cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
2 eggs, beaten
1/2 cup chopped walnuts

FROSTING
1 cup sugar
5 tbsp butter
1/3 cup milk
6 oz pkg (1 cup) semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl combine first 5 ingredients and hand stir until well mixed. Pour into prepared pan. Bake 35 to 40 minutes or until toothpick in center comes out clean.
For the frosting: In small pan combine sugar, butter and milk. Boil for 1 minute stirring constantly. Remove from heat; add chocolate chips and stir until smooth. Pour over bars. Makes about 3 dozen bars.