- 1 1/2 cups fresh or frozen sugar snap peas
- 1/3 cup frozen corn
- 1 tablespoon chopped onion
- 2 teaspoons butter
- 3/4 teaspoon lemon juice
- 1/4 teaspoon dill weed
- pepper to taste
- In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat.