Recipes - Baby Carrots in Hawaiian Cherry Sauce

3 16 oz cans small, whole baby carrots, with liquid
1 10 oz can maraschino cherries, well drained
1 16 oz can unsweetrecipe, recipes, food, cookingened pineapple chunks or tidbits, with juice
3 cinnamon sticks
1/2 tsp. Lemon juice
1/4 cup sugar
2-3 Tbsp. Cornstarch
3/4 cup cold water

Recipes - Carrots With Cashew Nuts

Ingredients:
1 lb carrots
1 large onion
4 oz ghee (or cooking oil)
2 Tbsp fresh ginger
1 tsp Garam Masala
1 tsp Chile powder
1 tsp flour
1/2 lb cashews
1/4 pt vegetable stock
1 tsp salt
2 tomatoes

Preparation:
Scrub the carrots and cut them lengthwise into
fairly thick strips. Peel and slice the onion. Heat
the ghee or cooking oil in a large saucepan and
fry the onion and carrots. Peel the ginger and
cut into lengthways strips. Add the ginger, garam
masala and chili powder to the pan. Continue to
stir and add the flour. As the mixture thickens,
add the cashew nuts, stock and salt.

Bring to the boil and simmer with the pan covered
for about 20 minutes until the carrots are fully soft.
If they soften sooner than this, they are ready.
Chop the tomatoes coarsely and add to the pan.
Cook for a further 3-4 minutes and serve. The
curry should have a fairly thick sauce but if it is
not thick enough, rapidly boil it to drive off any
excess water.