---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LEMON-PEPPER VEGETABLES
 Categories: Vegetables, Oriental
      Yield: 1 servings
 
      1 c  1/4-inch slices yellow
           -squash (about I medium)
      1 sm Red bell pepper; cut into
    1/4    -inch strips
    1/3 c  Diagonal slices celery
           -(about I small stalk)
      1 c  L-inch pieces green onions
           -with tops (about 3)
           -I teaspoon vegetable oil
           -I tablespoon lemon juice
    1/4 ts Lemon pepper
      4 oz Chinese pea pods ~
 
  Cook squash, bell pepper, celery and onions in oil in
  10-inch nonstick skillet over medium-high heat about 2
  minutes, stirring frequently, until bell pepper is
  crisp-tender. Stir in remaining ingredients. Cook
  about I minute, stirring frequently, until pea pods
  are hot.
  
  6 servings.
  
  Microwave Directions: Mix all ingredients except pea
  pods in  1 1/2-quart microwavable casserole. Cover
  tightly and microwave on high 3 minutes. Stir in pea
  pods. Cover tightly and micro wave I  to 3 minutes or
  until pea pods are hot
  
  * I package (6 ounces) frozen Chinese pea pods,
  thawed, can  be substituted for the fresh pea pods.
  
  From the files of Al Rice, North Pole Alaska.    Feb
  1994
 
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