Categories: Vegetables, Canadian 
      Yield: 6 servings 
  
      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.