| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Canadian | Vegetables, Canadian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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