Serves: 6
Total Calories: 93

1 pound carrot peeled and diagonally sliced 1/4 inch thick
1 green bell pepper medium, cut in 3/4 -inch pieces
1 (8-ounce) can pineapple tidbit or chunks
1/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons soy sauce
watercress (optional)

In a covered 2-quart saucepan, cook carrots in boiling salted water for 15 to 20 minutes or until tender. Add green pepper and cook 3 minutes longer. Drain and set aside.

Drain pineapple juice into a measuring cup add water to measure 1/3 cup liquid. Reserve pineapple.

In a small saucepan, combine sugar, cornstarch and salt. Stir in pineapple liquid, vinegar and soy sauce until smooth. Stirring over medium heat, bring to a boil and boil 1 to 2 minutes or until thickened. Pour over carrots and green pepper. Stir in pineapple. Heat through to serve hot as a side dish or cool and serve at room temperature as a salad. Garnish with watercress if desired.

Nutritional Facts:

Serves: 6
Total Calories: 93
Calories from Fat: 0

More Recipes from the Customers' Cookbook Cookbook:
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