2 tbsp. salad oil
2 c. small cauliflowerets
2 (10 oz.) pkgs. frozen peas
1/2 tsp. salt
2 tbsp. chopped canned pimiento
Pepper

Heat oil in skillet. Add cauliflowerets and cook covered over low heat 10 to 12 minutes, stir occasionally. Add peas, salt, and a dash of pepper, cover. Cook 10 minutes, stir in pimiento. Serves 8 people.