Recipe - Crunchy Celery Skillet

10 md Stalk celery
1 cn Water chestnuts; (8 oz.)
1 teaspoon Instant chicken bouillon
One half teaspoon Salt
One half teaspoon Celery salt
1 teaspoon Vegetable oil
1 Jar cut or sliced up pimiento; (2 oz.)

Cut celery into 1/4inch diagonal slices. Drain and slice water chestnuts.
Cook and stir celery, water chestnuts, instant bouillon, salt and celery
salt in oil over medium heat, turning vegetables constantly with pancake
turner, until celery is crisptender, about 10 minutes. Stir in pimientos
and heat through. Make 5 servings.
Posted to recipeludigest by "Diane Geary." diane@keyway.net on Feb 4,
1998