1 c. water
1 tsp. salt
2 c. thin sliced carrots (about 3 lg. carrots)
1 (8 oz.) can crushed pineapple
1 tbsp. cornstarch (blended with 2 tbsp. water)

Bring water and salt to a boil in medium sized saucepan. Add carrots; cover and cook 10 minutes or until crisp tender. Stir in pineapple; cook 5 minutes. Add cornstarch mixture. Cook and stir until thickened and clean, about 2 minutes. Makes 4 servings.