Some people have asked why I don’t give a complete menu for a
meal, from “soup to nuts”. Well, in this hectic life that we
live in, most people don’t have the time to prepare a complicated
meal. What I try to present are individual items that will spice
up an otherwise “so-so” meal. Today's will spice up any meal.
Sweet and Sour Carrots
1 pound carrots cut in 1/4 inch diagonal slices
1 8-oz. can pineapple chunks (in own juice)
1/4 cup of your favorite sugar substitute
1 Tbsp. cornstarch
2 Tbsp. vinegar
1 Tbsp. soy sauce
Salt and pepper to taste.
Cook carrots in boiling water until just crisp tender.
Drain
and set aside. Pour 1/3 cup of pineapple juice into a small
saucepan (you may need to add some water to get the full 1/3
cup). Reserve the pineapple chunks. Combine sugar and cornstarch
and add to pineapple juice while simmering over low heat. Add
vinegar and soy sauce, bring to a boil and then reduce heat and
simmer until thickened. Add salt and pepper to taste. Combine
carrots and pineapple chunks in a serving dish. Pour pineapple
juice mixture over carrots and pineapple chunks and mix.
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Yours in cooking - Sue
