Skillet Hawaiian Vegetables - cooking recipe

Ingredients

4 Tbsp. margarine
10 large mushrooms, sliced
1 c. coarsely chopped green pepper
1 c. diced onion
1 (13 1/2 oz.) can pineapple chunks
6 large carrots, diagonally sliced
1/4 tsp. basil
1/4 tsp. ground ginger
1/4 tsp. curry powder (optional)
2 Tbsp. brown sugar
1 (8 1/2 oz.) can water chestnuts, drained and sliced

Preparation

Melt 3 tablespoons margarine in skillet; add mushrooms and saute until golden.
Add green pepper and saute 3 minutes.
Remove mushrooms and green pepper and set aside.
Add remaining 1 tablespoon margarine in skillet; add onions and cook until golden. Drain pineapple, reserving syrup.
Add pineapple syrup, carrots, basil, ginger, curry powder and brown sugar to onions in skillet and simmer 35 minutes or until carrots are tender.
Add cooked mushrooms, green pepper, pineapple and water chestnuts and cook 5 minutes longer.
Makes 10 to 12 servings.