| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Carrots, Casseroles | 4 | Servings | |
INGREDIENTS
| 2 | pk | (10 Oz.) carrot nuggets; frozen in butter sau |
| 4 | Thin orange slices; cut in half | |
| 4 | Thin lemon slices; cut in half | |
| 1/2 | c | Chopped walnuts |
| 8 3/4 | oz | (1 c.) pineapple tidbits drained; reserve |
| 2 | tb | Drained pineapple syrup |
| 1/4 | c | Firmly packed brown sugar |
| 2 | ts | Cornstarch |
| 1/4 | c | Walnut halves |
INSTRUCTIONS
Cook carrots according to package directions. Heat oven to 350 degrees. In a 1 1/2 quart casserole, combine carrots, orange and lemon slices, chopped walnuts and pineapple. Mix pineapple syrup, brown sugar and cornstarch to thoroughly dissolve cornstarch. Pour over casserole; toss carefully to mix. Sprinkle with walnut halves. Bake at 350 degrees for 20 to 25 minutes. Makes 6 to 8 servings. Recipe can be halved or doubled. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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