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 ts Dried dill weed
1/4 ts 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.