¼ cup liquor drained from peas
⅔ cup canned, sliced mushrooms
3 tablespoons chopped pimiento
2 tablespoons butter or margarine
¼ teaspoon salt
dash of pepper
Drain peas and reserve liquor. Cook celery in pea liquor until almost tender. Add other ingredients. Heat thoroughly. 6 Servings
CASSEROLE OF TOMATOES AND CABBAGE
1 tablespoon butter
2 tablespoons flour