1/3 c. butter
1 c. sliced onion
1/2 c. thinly sliced celery
1/2 c. pimentos
1/4 c. snipped fresh dill or 2 tsp. dried dill weed
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 lb. green beans, cooked

In skillet, melt 1/3 cup butter over medium heat. Add 1 cup sliced onion and 1 cup thinly sliced celery. Cook 5 minutes or until tender. Add 1/2 cup pimentos, cut in strips, 1/4 cup snipped dill or 2 teaspoons dried dill weed, 1 tablespoon lemon juice, salt and pepper. Cook 3 minutes longer. Toss with cooked green beans. Serves 4.