Guest guest Posted November 27, 2008 Report Share Posted November 27, 2008 Pineapple Carrots 8 medium carrots, cut into julienne strips 1 cup orange juice 1 16-ounce can juice-pack pineapple tidbits 4 teaspoons cornstarch 1/2 teaspoon ginger Cook carrots in orange juice in covered saucepan just until tender-crisp, stirring occasionally. Drain pineapple, reserving juice. Blend reserved juice with cornstarch and ginger in small bowl. Add with pineapple to hot undrained carrots. Cook over low heat until thickened, stirring occasionally. Serves 8 Quote Link to comment Share on other sites More sharing options...
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