| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Home cookin |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Pineapple chunks (20 ounce) |
|
|
Water |
| 8 |
md |
Carrots |
|
|
1/2 teaspoon curry powder, |
|
|
Or more to |
|
|
Taste |
|
|
1/2 teaspoon salt |
|
|
1/4 teaspoon pepper |
INSTRUCTIONS
Wash and scrape carrots and cut into strips. Drain pineapple juice into
measuring cup and add enough water to make one cup. Pour into dish and add
carrots, curry, salt, and pepper. Cover with vented plastic film and cook
on HIGH for 3 or 4 minutes or until carrots as tender.* Stir in pineapple
chunks, reheat, and serve. *Or do this much ahead of time. Refrigerate the
pineapple in one covered container and the carrots in a covered
microwaveable dish large enough so the pineapple can be added later. Just
before serving, stir in the pineapple and microwave on HIGH for 3 or 4
minutes (?) until hot.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug
28, 1998
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