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Ingredients
1 Cup celery, finely diced
1 Can peas, drained
2 Chicken bouillon cubes dissolved in 1/4 cup of hot water
1/4 Teaspoon salt
1/4 Teaspoon ground mustard
1/8 Teaspoon pepper
1 Tablespoon cornstarch
2 Tablespoons cold water
2 Tablespoons diced pimiento
Instructions
Simmer celery in bouillon until tender. Add salt, ground mustard, and pepper. Combine cornstarch and water. Add to celery sauce, cook until thickened. Add peas and pimiento; heat.