1 lb. carrots
1 can unsweetened pineapple
1/2 tsp. salt
2 tbsp. cold water
1 1/2 tsp. cornstarch
1 can mandarin oranges

Peel and dice carrots, put into 8" square glass baking dish. Drain pineapple, saving 1/4 cup of the juice. Mix brown sugar and salt, pour over carrots. Cover with plastic wrap. Cook in microwave oven for 5 minutes on high.

Add pineapple to carrots; mix well. Cook, covered for 10 to 15 minutes at high or until carrots are tender, stirring 3 times.

Mix cold water and cornstarch until smooth. Stir into carrot mixture, add oranges, cook, uncovered for 3 minutes on high.