1 can slice carrots
1 tbsp. cornstarch
1 tbsp. instant Tang
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. ground nutmeg

Drain carrots, measuring liquid add water to make 3/4 cup liquid. Blend cornstarch and liquid in a saucepan. Add Tang, butter, salt, nutmeg; bring to a boil, stirring constantly. Reduce heat. Cook and stir until thick. Add carrots and heat.