1 tb Butter or margarine
1 ts Chicken bouillon powder
2 tb Water
1 1/2 c Mushrooms, sliced
1 c Celery, sliced diagonally
1/2 t Dried dill weed
1/4 t Curry powder
1 pk Frozen peas (350g)
3/4 c Water chestnuts, sliced
2 tb Pimento or red pepper,chop
Preparation time 15 minutes, cooking time 10 minutes. In a large skillet on medium heat, melt butter or margarine; stir in chicken bouillon powder, water, mushrooms, celery, and seasonings; cook for about 6 minutes, or until vegetables are almost tender. Stir in peas; cook, covered, for 2 minutes. Add water chestnuts and pimento, it using. Cook for about 1 minute or until heated through; stir occasionally.