Julian'S Carrots(From 1975 Edition) - cooking recipe

Ingredients

10 medium carrots, cut about 1-inch in size
1 (16 oz.) can pineapple chunks
1 c. orange juice
1 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. cinnamon

Preparation

Cook carrots until tender.
Drain.
Into small saucepan, add juice from pineapple and orange juice.
In a small bowl, mix cornstarch, salt and cinnamon.
Stir in a few tablespoons of juice mixture and mix to a smooth paste.
Heat juice, then stir in cornstarch.
Simmer, stirring constantly, until thickened.
Add pineapple chunks and cut carrots.
Cook over low heat, stirring constantly, until hot and bubbly.