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Lemon-Pepper Vegetables
YIELDS:
1 servings
INGREDIENTS:
1 c 1/4-inch slices yellow 1 c L-inch pieces green onions
-squash (about I medium) -with tops (about 3)
1 sm Red bell pepper; cut into -I teaspoon vegetable oil
1/4 -inch strips -I tablespoon lemon juice
1/3 c Diagonal slices celery 1/4 ts Lemon pepper
-(about I small stalk) 4 oz Chinese pea pods ~
DIRECTIONS:
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  Black and white peppercorns ... the predominant most used season in the world, next to salt.
It can come in mildly ground, medium ground or very coarse. It's very, very spicy, very hot. You're going to use it to pretty much season all your dishes, but remember, add a little, you can always add more. 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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