Hawaiian Ginger Carrots

1 lb. carrots, sliced OR 1 pkg. (16 oz.) frozen, sliced
1 can (15 oz.) pineapple tidbits or chunks in fruit juice, drained, reserving juice
1/2 cup DOROTHY LYNCH HOME STYLE DRESSING
1/4 tsp ginger
1 T butter

Place sliced carrots in saucepan. Combine 1/2 cup reserved pineapple juice with dressing, ginger, and butter. Pour over carrots. Cover and heat until boiling. Reduce heat and simmer. Just before serving, stir in pineapple. 4 servings.

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