1 (10 oz.) pkg. frozen peas
1/2 c. thinly sliced celery
1 1/2 c. boiling water
1/2 tsp. salt
1 tbsp. butter
1 chicken bouillon cube
1 tbsp. cornstarch
1/4 c. cold water
1/2 c. thinly sliced canned water chestnuts
1/4 c. toasted slivered almonds

Combine peas, celery, 1/2 cup hot water, salt, and butter in tightly covered saucepan. Cook, covered, over low heat just until peas are tender and celery is tender but retains some of its crispness. Add bouillon cube and allow to dissolve.

Combine cornstarch and cold water and stir until smooth. Add cornstarch mixture, remaining 1 cup boiling water and water chestnuts to peas. Cook just until thickened, stirring gently. Pour into serving dish and sprinkle almonds over the top.