Ingredients
- 180 ml water chestnuts
- 130 gr mushrooms
- 100 gr celery
- 30 ml water
- 18 gr pimento
- 14 gr butter
- 3 gr chicken bouillon powder
- 1 gr dill weed (dried)
- 1 gr 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.
