Recipe - Lemon-Pepper Vegetables

1 cup 1/4inch slices yellow
squash (about I medium)
1 small Red bell pepper; cut into
One fourth inch strips
1/3 cup Diagonal slices celery
(about I small stalk)
1 cup Linch pieces green onions
with tops (about 3)
I teaspoon vegetable oil
I tablespoon lemon juice
One fourth teaspoon Lemon pepper
4 ounce Chinese pea pods ~

Cook squash, bell pepper, celery and onions in oil in 10inch nonstick
skillet over mediumhigh heat about 2 minutes, stirring frequently, until
bell pepper is crisptender. 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 1/2quart
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini