1 lb. carrots, cut into julienne strips
3 tbsp. Butter Crisco, melted
1 tbsp. water
1 tsp. lemon juice
1/2 tsp. dill weed
1/2 tsp. salt
1/8 tsp. pepper

Combine Crisco, water, lemon juice, dill weed, salt and pepper in small bowl. Place carrots in baking dish; pour butter mixture over and toss lightly. Cover tightly. Bake at 375 degrees for 40 minutes or until carrots are tender-crisp.