Sweet-and-Sour Carrots
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 397. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 cups sliced carrots or frozen crinkle-cut carrots
- 4 green onions, cut into 1/2-inch pieces
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons honey
- 2 tablespoons margarine or butter
- 1 tablespoon vinegar
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
Instructions
- In a medium saucepan cook fresh carrots, covered, in a small amount of boiling water for 7 to 9 minutes or till crisp-tender. (Or, cook frozen carrots according to package directions.) Drain; remove from pan.
- In the same saucepan combine onions, juice, honey, margarine, vinegar, cornstarch, and soy sauce. Cook and stir till bubbly. Add carrots. Cook and stir till heated through.
- Microwave directions: In a 1 1/2-quart casserole micro-cook fresh carrots and 2 tablespoons water, covered, on 100% power (high) for 7 to 10 minutes or till crisp-tender. (Or, cook frozen carrots according to package microwave directions.) Drain; remove from casserole. In the same casserole combine onions, pineapple juice, honey, margarine, vinegar, cornstarch, and soy sauce. Cook, covered, on high for 2 to 3 minutes or till bubbly, stirring every 30 seconds. Stir in carrots. Cook about 1 minute more or till hot.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Carrots (sweet and sour) - Massachusetts.jpg" by Daderot; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Carrots_(sweet_and_sour)_-_Massachusetts.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.