1/3 c. water chestnuts, sliced
2 tbsp. butter, divided and melted
2 c. carrots, cooked, drained and sliced
1/3 c. powdered sugar
1 tsp. dried mint leaves
1/4 tsp. ground cinnamon

Saute water chestnuts in 1 tablespoon butter for 5 minutes. Combine with carrots and place in 1-quart casserole. Add remaining butter. Combine sugar, mint and cinnamon. Sprinkle over carrots. Cover and bake for 20 minutes at 350 degrees, stirring frequently. Serves 4.