- 1 lb. pkg. carrots
- 1 (No. 2) can and 1 small can crushed pineapple, drained
- 3 Tbsp. cornstarch
- 1/2 c. brown sugar
- 1/2 stick oleo
- Scrape and cut carrots into small pieces or chunks.
- Cook and drain; salt.
- Drain pineapple.
- Use 1/2 cup pineapple juice, cornstarch, oleo and sugar and cook until thick.
- Add carrots and pineapple to sauce and simmer 10 minutes.
- Better if made a day ahead.