1 c Sliced carrots 1 Green pepper cut in 1"square 20 oz Can unsweetened pineapple; -chunks 1/4 c Sugar 1/4 c Cider vinegar 2 tb Cornstarch 1/4 c Tamari Combine first three ingredients and let stand 5 minutes. Cover tightly and microwave on medium high power for 10 minutes or add 1/2 c liquid and simmer in a covered pan until tender but not mushy (20-30 minutes). Bring 1 cup water to a boil and add carrot and pepper. Cover, return to a boil and cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from the pineapples. Bring the liquid to a boil and add sugar and cider-vinegar. In a small bowl, combine the cornstarch and tamari. Stir the cornstarch mixture into the hot liquid; the sauce will thicken and come to a boil almost at once. Add the cooked TVP, the carrots & pepper, and pineapple to the sauce. Serve over rice or crisp chow mein noodles. This can be made ahead of time and reheated later. PER SERVING: Calories: 234, Protein: 6gm, Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates ISBN# 0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93 Prodigy: trGS55A Internet: susan.grabowski@bnb.com FIDO: (1:107/928)