6 lg. carrots, shredded
2 cans whole corn, drained
1/3 c. Italian dressing with olive oil
2 tbsp. butter

Mix in bowl. Lightly oil and heat frying pan. Pour all ingredients into frying pan over medium heat. Cook for 20 minutes. Add warm water as needed to simmer. Makes 4-6 servings. Serve with baked Cornish hens and fresh green salad and lemonade sweetened with honey.