• 1 lb. sliced carrots (fresh or frozen)
• 1 can (15-oz.) pineapple tidbits or chunks in fruit juice, drained, reserving juice
• 1/2 c. Dorothy Lynch Home Style
• 1/4 tsp. ginger
• 1 T. butter

Number of Servings: 4

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.