2 c. frozen cauliflower flowerets
1 c. frozen sweet peas
1 (10 oz.) can cream of potato soup
1 c. half & half
3 slices crisply cooked, crumbled bacon
2 tbsp. diced pimento
1/4 tsp. salt
1/8 tsp. pepper

In medium saucepan, bring 3/4 cup water to a boil. Add cauliflower and bring to second boil. Cover; reduce heat and simmer for 3 minutes. Stir in peas and simmer an additional 6 minutes or until vegetables are tender, drain.

In same saucepan, stir remaining ingredients into drained vegetables and cook over low heat until thoroughly heated. 4 servings.