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1990-04-15
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858b
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33 lines
SWEET AND SOUR CARROTS
N/A
6
I%1, lb, carrots, sliced
I%1, med, green pepper, (cut in long thin strips)
I%1, 8-oz can, pineapple, chunky
I%1/3, cup, sugar
I%1, T., cornstarch
I%1/2, tsp, salt
I%2, T., white vinegar
I%2, T., soy sauce
I%
I%
R% Cook carrots in salted water until tender, and add green peppers.
R%Cover and cook for three (3) minutes more. Drain. Then drain juice
R%from pineapple and add enough water to the juice to make 1/3 cup
R%liquid.
R%
R% In a saucepan, combine sugar, cornstarch and salt. Stir in pineapple
R%liquid, vinegar, and soy sauce. Cook and stir until bubbly. Stir in
R%vegetables and pineapple. Heat through.
R%
R% Makes six (6) servings.
R%
R%
Q%
Q%
U%
U%
T% 658.5 9.9 2.0 161.0 251.8 2892.6
S% 109.7 1.6 .3 26.8 41.9 482.1