10 med. stalks of celery, cut into 1/4 inch diagonal slices
1/2 tsp. salt
1 tsp. vegetable oil
1 (8 oz.) can water chestnuts, drained & sliced
1 tbsp. instant chicken bouillon
1/2 tsp. celery salt
2 oz. jar sliced pimento, drained

Cook and stir celery, water chestnuts, instant bouillon, salt and celery salt in oil over medium heat, turning vegetables constantly with pancake turner. Cook until celery is crispy, tender - about 10 minutes. Stir in pimento and heat through. Makes 5 servings.