Peas And Celery Potpourri Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| 2 cups diagonally sliced celery | ||
| 2 10-ounce packages frozen peas in butter sauce | ||
| Monosodium glutamate | 1/2 Teaspoon | |
| Tarragon | 1/2 Teaspoon, crumbled | |
| Pepper | 1/8 Teaspoon | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
Directions
About 25 minutes before supper:
1. In butter, in covered skillet, cook celery 5 minutes.
2. Add peas (removed from pouch), monosodium glutamate, tarragon, and pepper. Cook, covered, 12 minutes, or until both vegetables are tender-crisp. Stir in olives.
1. In butter, in covered skillet, cook celery 5 minutes.
2. Add peas (removed from pouch), monosodium glutamate, tarragon, and pepper. Cook, covered, 12 minutes, or until both vegetables are tender-crisp. Stir in olives.
Chef
