1 (10 oz.) pkg. frozen green peas
1 pkg. Betty Crocker creamed potatoes
2 c. water
1 1/2 c. milk
1 jar (2 oz.) pimiento, drained and chopped
1 can (2 oz.) mushroom stems and pieces, drained
1 tsp. season salt
1/8 tsp. lemon pepper

Rinse frozen peas under running cold water to separate; drain. Heat all ingredients to boiling in 10 inch skillet, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes. 6 servings.

High Altitude Directions (3500 to 6500 feet) : No adjustments are necessary.