Carrots And Pineapple
|Packed brown sugar||2 Tablespoon|
|Canned pineapple chunks||20 Ounce, drained (1 Can)|
|Dried chervil||1⁄4 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Cut carrots into strips, each about 3 x 1/2 inch.
Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
Cover and cook until crisp-tender, about 5 minutes; drain.
Heat margarine in 10-inch skillet over medium-high heat until melted.
Add carrots, brown sugar and salt.
Cook, stirring occasionally, 5 minutes.
Stir in pineapple and chervil.
Heat until pineapple is hot; remove from heat.
Stir in sour cream and water.