Instructions: Drain cans of carrots.

1. In 6-quart saucepot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender.

2. Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.

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