GINGERED CARROTS
2 lb carrots, peeled
2 tbsp sugar
2 tsp cornstarch
1/2 tsp salt
1/2 tsp ground ginger
1/2 c orange juice
2 tbsp butter or margarine
DIRECTIONS: Cut carrots diagonally into 1/4-inch slices. Cook carrots in boiling water to cover 7 minutes or until tender; drain. Keep warm in a serving dish. Combine next 4 ingredients in saucepan; gradually add orange juice, stirring well. Bring to a boil over medium heat, stirring constantly. Boil1 minute, stirring constantly; stir in butter. Pour over carrots; toss well. Serves 8