Recipe - Calcutta Carrots (Microwave)

1 cn Pineapple chunks (20 ounce)
Water
8 md Carrots
One half teaspoon curry powder,
Or more to
Taste
One half teaspoon salt
One fourth teaspoon pepper

Wash and scrape carrots and cut into strips. Drain pineapple juice into
measuring cup and add enough water to make one cup. Pour into dish and add
carrots, curry, salt, and pepper. Cover with vented plastic film and cook
on HIGH for 3 or 4 minutes or until carrots as tender.* Stir in pineapple
chunks, reheat, and serve. *Or do this much ahead of time. Refrigerate the
pineapple in one covered container and the carrots in a covered
microwaveable dish large enough so the pineapple can be added later. Just
before serving, stir in the pineapple and microwave on HIGH for 3 or 4
minutes (?) until hot.

Posted to MMRecipes Digest by "Beth Ide" rev_ide@email.msn.com on Aug
28, 1998