Sprouted soybeans, onion, celery and tomatoes.
That the instructions say to melt the soybean oil means one of two things: either she kept her soybean oil in the fridge (which is a good idea if you remember to first put it into a container where you can remove it as a solid) or she was using partially hydrogenated soybean oil, a component in the present formulation of Crisco. (The primary component is soybean oil, but not all of the soybean oil in Crisco is hydrogenated.)
From a box sold in Chicago, Illinois.
Creole Soy Sprouts
1 tsp. soy or safflower oil
1/2 cup minced onion
3/4 cup diced celery
3-1/2 cups tomatoes (canned or fresh)
2 bay leaves
1-1/2 tsp. veg. salt
3 cups sprouted soybeans
Melt oil and heat. Add onion and celery. Saute until lightly browned; add tomatoes, bay leaves and salt. Simmer 10 minutes, then remove bay leaves and add soybean sprouts which have been steamed 15 minutes.
Cook 8 minutes. Serves six.