Brussels Sprouts & Peas with Bacon

2 containers (10 ozs each) Brussels sprouts

4 slices bacon (about 3 ozs) cut into ¼ inch pieces

1 large onion, cut into ½ inch dice

2 packages (10 ozs each) frozen peas

¾ tsp salt

¼ tsp coarsely ground black pepper

1. Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout vertically into quarters; set aside.

2. In 12-inch skillet, cook bacon over medium heat until browned, stirring frequently. With slotted spoon, transfer bacon pieces to paper towels to drain; reserve bacon fat.

3. If necessary, add vegetable oil to bacon fat in skillet to equal 2 Tbls total fat; heat over medium heat until hot. Add onion and cook until tender and lightly browned, 8 to 10 minutes, stirring occasionally.

4. Increase heat to medium-high; add Brussels sprouts and ¼ cup water, and cook 6 to 8 minutes, until sprouts are browned, stirring occasionally. Reduce heat to medium-low; add frozen peas, salt, pepper, and ¼ cup water, and cook, covered, 12 minutes or until sprouts are tender. Stir in bacon. Makes about 8 cups or 16 accompaniment servings.