---------- 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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