2 1/2 c. (3 or 4 lg.) sliced carrots
3/4 tsp. salt
1/2 c. water
1/2 to 3/4 c. pineapple syrup, drained from canned pineapple tidbits
1 tbsp. cornstarch
2 tbsp. butter
1/2 c. drained canned pineapple tidbits

Cook carrots with salt and water covered, until barely tender. Drain any remaining liquid into measuring cup, then add pineapple syrup to measure 1 cup in all; mix with cornstarch in saucepan. Cook, stirring constantly, until thickened and clear. Stir in butter. Add carrots and pineapple tidbits; heat. Makes 4 servings.