"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Subgum Recipe

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This recipe for Subgum, by , is from The Riesterer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Riesterer
Added: Wednesday, June 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Can (4 oz) sliced mushroom, drained, reserving liquid
2 C diced cooked pork
1 T butter
2 C sliced celery
1 1/2 C leftover pork gravy (or jar)
1 large can bean sprouts

Directions:
Directions:
Saute mushrooms and pork in butter. Add celery, mushroom liquid and gravy; cook over low heat until celery is just tender, about 30 min. Add water if mixture becomes too thick. Add drained bean sprouts; heat through. Serve on rice or crisp Chinese noodles.

Number Of Servings:
Number Of Servings:
2 servings
Personal Notes:
Personal Notes:
Good way to use up leftover pork roast.

 

 

 

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