1 c. crushed pineapple
1/4 tsp. dry mustard
2 tbsp. cider vinegar
2 c. shredded, peeled carrots
1 tbsp. cornstarch
1/4 tsp. salt
6 tbsp. mayonnaise
1/2 c. raisins, plumped

In small saucepan bring raisins to boil in 1 cup water. Simmer 2 minutes; set aside. In medium saucepan combine pineapple, cornstarch, mustard and salt. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat. Stir in the vinegar and refrigerate until well chilled. Gently stir in mayonnaise. Mix the carrots and drained raisins in a bowl. Add pineapple mixture and gently stir to combine. Serves 6.