Ingredients
- 3/4 c water chestnuts
- 1 1/2 c mushrooms
- 1 c celery
- 2 tb water
- 2 tb pimento
- 1 tb butter
- 1 ts chicken bouillon powder
- 1/2 t dill weed (dried)
- 1/4 t curry powder
- 1 package peas (frozen)
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.