Deluxe Peascanadian, vegetables 1 tablespoon butter or margarine 1 teaspoon chicken bouillon powder 2 tablespoon water 1 1/2 cup mushrooms, sliced 1 cup celery, sliced diagonally 1/2 teaspoon dried dill weed 1/4 teaspoon curry powder 1 pkg frozen peas (350g) 3/4 cup water chestnuts, sliced 2 tablespoon 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. |
