| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
pk |
(10 oz each) frozen whole |
|
|
Baby carrots |
| 2 |
tb |
Brown sugar |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Dry butter substitute |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Salt |
|
ds |
Black pepper |
| 3/4 |
c |
Unsweetened orange juice |
| 1 |
c |
Seedless grapes — halved |
INSTRUCTIONS
Cook or steam carrots according to package directions. Combine brown sugar,
cornstarch, butter substitute, ginger, salt, and pepper in a saucepan.
Gradually add juice until blended. Bring to a boil; cook 1 minute. Add
cooked carrots and grapes. Cook over medium heat for 2 minutes or until
heated through, stirring occasionally. Note: Halved fresh baby carrots may
be substituted for the frozen. Orange sections or pineapple chunks may be
substituted for the grapes. Makes 6 servings.
per serving: 83 Kcal 0.3g fat (0.1g sat fat) 3% CFF 89mg Na 3.5g fiber
(1.5g PRO/ 0.3g FAT/ 19.7g CHO)
Recipe By : Cooking Light Jan/Feb 1993; p.110 (modified)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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