2 large bunches of celery
1 medium onion
2 chicken bouillion cubes
3 tablespoons butter
3/4 tablespoon oregano leaves
1/2 tablespoon salt
1 2-ounce jar diced pimentos, drained
Remove outer ribs of celery, trim root ends, cut leaves, cut each branch of celery lengthwise into quarters.
In a 12-inch skillet, over high heat in 1 inch boiling water, heat celery, onion, and bouillon to boiling. Reduce heat to medium, cover, and cook 15 minutes or until tender. Drain, stir in butter and remaining ingredients.