Instructions: Cut zucchini and crookneck into 1-inch slices. Separate the florets. Cut snap pea pods in half. And cut carrot into bite sized pieces. Blanch the vegetables. Heat oleo in a skillet. Sear vegetables 1 to 2 minutes. Add orange peel, pepper, curry, optional mustard, and low salt bouillon granules. Add water, 1 tablespoon at a time until you get a thin to medium sauce. Serve at once. Message to McRecipe: 2/3/97 from

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.