3 to 4 lg. carrots, grated or finely shredded
French dressing, homemade
8 oz. can (1 c.) pineapple tidbits, drained
Pinch of salt

Shred or grate carrots into medium size saucepan. Pour in just enough dressing to moisten carrots. Cook on low heat until crisp tender. Stir in pineapple and heat. Chopped apples and/or raisins could be used in place of pineapple.

FRENCH DRESSING:

1/2 c. sugar
1/2 c. vinegar
1/2 c. catsup
1 c. oil
2 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
Juice of 1 lemon

Place all ingredients in jar with lid and shake.