Julian'S Carrots(From 1975 Edition)

1. 1

   Cook carrots until tender.

2. 2

   Drain.

3. 3

   Into small saucepan, add juice from pineapple and orange juice.

4. 4

   In a small bowl, mix cornstarch, salt and cinnamon.

5. 5

   Stir in a few tablespoons of juice mixture and mix to a smooth paste.

6. 6

   Heat juice, then stir in cornstarch.

7. 7

   Simmer, stirring constantly, until thickened.

8. 8

   Add pineapple chunks and cut carrots.

9. 9

   Cook over low heat, stirring constantly, until hot and bubbly.

* Per serving · 4 servings · Values may vary.

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