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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found this in a magazine from 2001. I think it was TOH, but not sure. The recipe is from Cora Christian, Church Hill, TN. Thnx, Cora. Sure looks and sounds good. Also sounds good enough to maybe get the kids to eat carrots! Ingredients:
2 cups baby carrots |
1 (20 ounce) can pineapple chunks |
4 teaspoons cornstarch |
1/2 teaspoon ground cinnamon |
1/2 cup packed brown sugar |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. In a saucepan, bring 1 inch of water to a boil; place carrots in a steamer basket over water.
2. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside.
3. In a saucepan, combine cornstarch and cinnamon.
4. Add the brown sugar, butter and reserved juice.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Stir in the carrots and pineapple; heat through.
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