|Rice||3⁄4 Cup (12 tbs)|
|Millet||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
|Canned cream of chicken soup||21 Ounce|
|Canned chow mien noodles||5 Ounce|
|Chopped cooked chicken/Chopped cooked pork||2 Cup (32 tbs)|
|Tomatoes||2 , chopped|
|Celery stick||2 , cut into 0.25 inch diagonal slices|
|Cheese||1⁄2 Pound, shredded|
|Green onions||3⁄4 , chopped|
|Slivered almonds||8 Ounce|
|Coconut||7 Ounce, shredded|
In a medium saucepan, cook the rice and millet in the water and salt until grains are tender.
Drain any remaining water.
Pour the soup into a separate saucepan, and dilute with milk.
Heat until the soup resembles the consistency of a sauce.
On individual plates, build the sundaes, beginning with the rice and millet.
Add chow mein noodles, and top with desired portions of chicken or pork, tomatoes, celery, cheese, soup, onions, slivered almonds, coconut, and cherries.
NOTE: Alternate grains may be used in place of the rice and millet.