Peas International Recipe

• 1 (10 ounce.) pkg. frzn peas
• 1/2 c. thinly sliced celery
• 1 1/2 c. boiling water
• 1/2 teaspoon salt
• 1 tbsp. butter
• 1 chicken bouillon cube
• 1 tbsp. cornstarch
• 1/4 c. cool water
• 1/2 c. thinly sliced canned water chestnuts
• 1/4 c. toasted slivered almonds

1. Combine peas, celery, 1/2 c. warm water, salt, and butter in tightly covered saucepan.
2. Cook, covered, over low heat just till peas are tender and celery is tender but retains some of its crispness.
3. Add in bouillon cube and allow to dissolve.
4. Combine cornstarch and cool water and stir till smooth.
5. Add in cornstarch mix, remaining 1 c. boiling water and water chestnuts to peas.
6. Cook just till thickened, stirring gently.
7. Pour into serving dish and sprinkle almonds over the top.

frzn peas, celery, boiling water, salt, butter, chicken, cornstarch, water, water chestnuts, almonds

Taken from cookeatshare.com/recipes/peas-international-59582 (may not work)