Pineapple Carrots

[Guest guest]

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