1/2 c. sugar
1 tbsp. plus 1 tsp. cornstarch
2 tsp. salt
1/4 tsp. dill weed
1 1/3 c. orange juice
1 lb. carrots, peeled and diagonally sliced
2 c. fresh lima beans
1 med. zucchini, sliced
1 med. yellow squash, sliced

Combine sugar, cornstarch, salt and dill weed in small saucepan; mix well. Stir in orange juice. Cook over medium heat, stirring constantly until thickened and bubbly. Reduce heat to low to keep sauce warm. Steam carrots 10 minutes. Add limas and squash. Steam 10-15 minutes. Serve sauce over vegetables.