8 medium carrots cut into julienne strips
1 c. orange juice
1 can (16
oz) pineapple tidbits
4 tsp. cornstarch
1/2 tsp. ginger
1/4 tsp.
cinnamon
1/2 c. chopped macadamia nuts
Cook carrots in orange
juice until tender-crisp, stirring occasionally. Blend cornstarch and spices
in pineapple juice. Add to hot undrained carrots. Cook over low heat until
thickened, stirring occasionally. Pour into serving dish and sprinkle with
nuts.
Added 8/29/15
Monday - Saturday 11-5pm
Sunday - 11-4:30pm
We suggest visitors arrive at least 30 minutes before closing.
"To foster and encourage the interest of the general public of the importance of nuts in the diets of humans throughout history and in the evolution of the nutcracker. No other tool or collectible has shown such a wide diversity of material and design as the implements used to crack the hard shell of a nut".
Nutcracker
Museum