1 lb. carrots (scraped and diagonally sliced)
1 med. green pepper (chopped)
1/3 c. sugar
1 tsp. cornstarch
1/2 tsp. salt
8 oz. can pineapple chunks
2 tsp. vinegar
2 tsp. soy sauce

Cook carrots, covered, in a small amount of boiling salted water until tender. Add green pepper; cook 3 minutes. Drain and set aside. Combine sugar, cornstarch, and salt in a medium saucepan. Drain pineapple, and reserve juice. Add water to reserved pineapple juice to make 1/3 cup liquid; stir into sugar mixture. Stir in vinegar and soy sauce; cook over low heat until bubbly, stirring constantly. Stir in vegetables and pineapple; cook until well heated. Yield: 6 to 8 servings.