1 c. celery, sliced at an angle in 1 inch cubes
1 c. sliced fresh mushrooms
10 lg. pitted black olives cut lengthwise in four
1 (10 oz.) pkg. frozen petit English peas
1/4 tsp. salt
1 to 2 tbsp. butter

Saute celery in butter over low heat and COVERED about 10 minutes. Shake or stir occasionally. Add mushrooms and cook 2 minutes more. Add frozen peas that have been partially thawed. Cook covered for approximately 6 minutes; then add black olives. Cook a minute longer if peas are not done. (Celery should be tender-crisp). Serves 4 to 6.