4 c. cauliflower
1 can Campbell's cream of celery soup
1/2 c. milk
1/2 c. shredded cheddar cheese
1/8 tsp. curry powder (opt.)
Dash of pepper
1 c. frozen peas, thawed
1/2 c. diced sweet red pepper
Toasted sliced almonds

In a covered skillet, in 1/2 inch boiling salted water, cook cauliflower 5 minutes or until tender-crisp, drain. Stir in soup, milk, cheese, curry and pepper until smooth. Add peas and red pepper. Cook 5 minutes or until vegetables are tender, stirring often. Top with almonds. Makes 5 cups. May be doubled.