1/4 c. butter
1 (12 oz.) can whole kernel corn
1/2 tsp. salt
1 c. carrots, sliced 1/4 inch thick
3/4 tsp. Italian herb seasoning

In 2 quart saucepan melt butter over medium heat. Add remaining ingredients. Cover, cook over medium heat until carrots are crisply tender (10 to 14 minutes). Serve immediately. Yield: 4 servings.