Special Brussels Sprouts 4 T sliced almonds 1 T butter 1 (16oz) package frozen brussels sprouts 1 chicken bouillon cube 1 (10¾oz) can condensed cream of chicken soup 2 T milk 1 (2oz) jar chopped pimientos -- drained 1/4 t pepper 1/8 t dried thyme
In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain the sprouts; top with the cream sauce and stir gently. Sprinkle with almonds. Recipe By: Ruby Miguez, Crowley, Louisiana Source: "Taste of Home's Holiday Recipe Card Collection, 2001" _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
