Tropical Glazed Carrots and Pineapple
By Betty I. and c b. from Thompson Intermediate School, Alabaster, Alabama 35007.
What could be more beautiful than a side vegetable dish of deep orange carrots and bright yellow pineapple? That is what you have when you use this recipe.The baby carrots are slender and small; the pineapple tidbits are a different shape . Now to the taste-- just sweet enough to make it delicious. Hope you will give it a try.
Serving size: 1/4 cup
|From Saturated Fat||1%|
|Ingredient||6 servings||50 servings|
|Caarrots, baby, fresh||1 3/4 cup/.5 lb||4 lb|
|Pineapple, tidbits||1 cup/7.5 oz||3 lb 14.5 oz|
|Sugar||1 Tbsp||1/2 cup|
|cornstarch||1 Tbsp||1/2 cup|
|Spice, Nutmeg, Ground||1/8 tsp||.5 TSP|
|spice, Ginger, Ground||1/8 tsp||.5 TSP|
|Butter seasoning, Butter buds||2 tsp||1/4 CUP|
Cook carrots until tender, drain well. In steamtable pan , combine pineapple tidbits and jucie, cornstarch, sugar, ginger, nutmeg, and butter. Cook stirring until thickened and clear. Add cooked carrots and heat to 135 degrees. Serve in same pan .