Recipe - Dilled Corn And Peas

2 One half cup Fresh or frozen sugar snap
peas
2 cup Fresh or frozen corn
1 small Sweet red pepper; julienned
One fourth cup Water
1 tablespoon Butter or margarine
1 teaspoon Minced fresh dill or 1/4
teaspoon dillweed
1/8 teaspoon Salt; optional
1/8 teaspoon Pepper

This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic
Exchanges.

Place the peas, corn, red pepper and water in a saucepan; cover and cook
over high heat for 24 minutes or until vegetables are crisptender. Drain.
Add butter, dill, salt if desired and pepper; toss to coat. Yield: 8
servings. Diabetic Exchanges: One 1/2cup serving (prepared with margarine
and without salt) equals 1 vegetable, One half starch, One half fat; also, 84
calories, 20 mg sodium, 0 cholesterol, 16 gm carbohydrate, 4 gm protein, 2
gm fat.

Recipe by: http://www.tasteofhome.com/

Posted to recipeludigest Volume 01 Number 575 by "Valerie Whittle"
catspaw@inetnow.net on Jan 22, 1998