| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | All newly t, Vegetables | 5 | Servings | |
INGREDIENTS
| 7 | Carrots, scraped | |
| 1/2 | t | Salt |
| 1 | 8 3/4 oz. pineapple | |
| tidbits drained | ||
| 1 | T | Grated orange rind |
| 1/2 | c | Brown sugar |
| 1/4 | t | Ground cinnamon |
| 2 | T | Butter or margarine |
INSTRUCTIONS
Cut carrots as you please. Cover and cook until tender in small amount of water and salt. Drain. Add remaining ingredients. Place over medium heat; toss lightly until glazed,a bout 5 minutes. Serves 5-6. Recipe by: Home Cooking--July 1996 Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: <1mg
Sodium: 274.5mg
Potassium: 37.3mg
Carbohydrates: 22.1g
Fiber: <1g
Sugar: 21.6g
Protein: <1g