13 carrots, sliced (or 2 cans sliced ones)
1 med. green pepper, cut small
1 (8 oz.) can crushed pineapple in juice
1/2 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. vinegar
2 tsp. soy sauce

Cook carrots (or used canned ones) about 15 minutes. Add green peppers, cover, and cook 3 minutes more; drain. Drain pineapple. Reserve juice and add water to make 1/3 cup. In saucepan, combine sugar, cornstarch, and salt and stir in juice, vinegar, and soy sauce. Cook and stir until bubbly. Stir in vegetables and pineapple. Heat through. Can be eaten cold also. Makes 6 servings.