Susan,IL (10:16:26 AM) :

Dilled Corn & Peas~~Tried

Recipe By : TOH
Serving Size : 8 2 1/2 cups sugar snap peas -- fresh or frozen
2 cups whole kernal corn -- fresh or frozen
1 small red sweet pepper -- julienned
1/4 cup water
1 tablespoon butter or margarine
1 teaspoon fresh dill -- minced
or 1/4 teaspoon dill weed
1/8 teaspoon salt -- optional
1/8 teaspoon pepper

Place the peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender. Drain. Add butter, dill, salt and pepper; toss to coat.