Peas, Button Mushrooms, and Celery
(Tracy Paige)

Note:  This dish would look even more colorful for the holidays with a few specks of pimentos peaking out.  Add them in at the last minute to heat through.

2 stalks celery and leaves, chopped
4 tablespoons butter, divided
1 cup button mushrooms
2 cups frozen peas
1/2 cup chicken stock or broth
1 1/2 teaspoons arrowroot (or cornstarch)
1 tablespoon water
salt and pepper to taste

Sauté celery in 4 tablespoons of butter for one minute, then add the mushroom and sauté for an additional two minutes.  Stir in peas, chicken stock or broth.  In a small bowl, dissolve the arrowroot with 1 tablespoon of water.  Stir into pea mixture and heat until desired thickness.  Salt and pepper to taste.