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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