---------- 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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