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1(16 oz.) can sliced carrots, drained but reserving liquid (2 cups)
1 (8-1/2 oz.) can pineapple tidbits, drained but reserving syrup
2 teaspoons cornstarch
1/2 teaspoon salt
1 tablespoon butter
In a 1-1/2 quart saucepan, gradually add the cornstarch & salt,
with the reserved liquid and reserved syrup.
Bring to boiling; stirring constantly.
Cook about 3 minutes, or until the liquid is thick and clear.
Stir in the tablespoon of butter.
Add the carrots and pineapple; stirring gently, heat through.
Serves 4.
1 (8-1/2 oz.) can pineapple tidbits, drained but reserving syrup
2 teaspoons cornstarch
1/2 teaspoon salt
1 tablespoon butter
In a 1-1/2 quart saucepan, gradually add the cornstarch & salt,
with the reserved liquid and reserved syrup.
Bring to boiling; stirring constantly.
Cook about 3 minutes, or until the liquid is thick and clear.
Stir in the tablespoon of butter.
Add the carrots and pineapple; stirring gently, heat through.
Serves 4.
