2 c. sliced carrots
1/4 c. butter
1/2 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. pepper
3 tbsp. chopped dates
3 tbsp. drained, crushed pineapple
3 tbsp. cashews

In heavy 2 quart saucepan, melt butter. Add carrots and seasoning. Cover and cook over medium heat, stirring occasionally until tender, 6 to 8 minutes. Stir in dates and pineapple and heat through. Garnish with cashews and serve immediately. Serves 4.