Carrots Raisins And Pineapple
|Carrots||3 Cup (48 tbs), sliced|
|Pineapple juice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Pineapple chunks||20 Ounce, drained|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1 Tablespoon (or margarine)|
Put carrots, pineapple juice, and raisins in cooker.
Close cover securely and set pres sure regulator in place.
When pressure is reached, cook for 2 to 3 minutes.
Reduce pressure at once.
With cooker open and over a very low flame, add pineapple chunks.
Mix cornstarch, salt, and water together and add to carrots.
Stir until slightly thickened, being careful not to break up carrots.