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.