Tropical Carrots

Tropical Carrots

From the kitchen of Dorothy Lynch, Pea Ridge Recipes to Remember Cookbook

1 3/4 c. diagonally sliced carrots

1 (8oz.) can pineapple tidbits, undrained

2 tsp. cornstarch

1/4 tsp. ground ginger

In medium saucepan, boil carrots in water to cover for 12 minutes or until crisp-tender; drain. In medium saucepan, combine pineapple with juice, cornstarch and ginger; bring to a boil. Reduce heat to low and cook, stirring constantly until thickened. Add carrots and cook 1 minute or until thoroughly heated, stirring occasionally. Makes four servings.

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