| 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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