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 t  Dried dill weed

    1/4 t  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.