|Carrots||8 , sliced 1/2 inch thick to make 3 3/4 cups|
|Water||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Chopped pared apple||1⁄2 Cup (8 tbs)|
In 2-quart casserole, combine carrots and water.
Cook, covered, at HIGH for 10 minutes, stirring once.
Do not drain.
Stir in honey, lemon .juice, and salt.
Cook, covered, at HIGH for 5 minutes.
In custard cup, melt butter at HIGH for 30 seconds.
Stir in flour.
Add flour mixture to carrots along with raisins, pineapple, and apple.
Cook, covered, at HIGH for 5 minutes, or till carrots are tender, stirring once.