Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Brussels sprouts with carrots

Yield: 4 sweet ones

Ingredients:

• 1 lb Brussels sprouts;*about 3 tb Margarine; -5 cups 1/4 ts Salt;
• 1/4 c Milk 1/4 ts Dry mustard;
• 3 tb Butter 2 md Carrots; shredded

Instructions:

-=OR=- -(about 1 cup) * 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the fresh brussels sprouts. Cook sprouts as directed on the package: drain. Place steamer basket to 1/2" water in saucepan or skillet ( water should not touch the bottom of the basket). Place brussels sprouts in basket. Cover tightly and heat to boiling point; reduce heat. Steam until tender. 12 to 15 minutes. Heat milk margarine salt and mustard to boiling stirring constantly; reduce heat. Stir in carrots. Cover and simmer about 2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.

Web Standards & Support: