SAUCY BRUSSEL SPROUTS 2 pts. brussel sprouts (fresh or frozen) 1/2 c. chopped onion 2 tbsp. butter 1 tbsp. flour 1 tbsp. brown sugar 1/2 tsp. dry mustard 1/2 c. milk 1 c. sour cream
Cook brussel sprouts as directed; drain well. Meanwhile, cook chopped onion in butter until tender, but not brown. Blend in flour, brown sugar, dry mustard and 1 teaspoon salt to chopped onions. Stir in milk. Cook, stirring constantly until thickened and bubbly. Blend in sour cream. Add cooked brussel sprouts; stir gently to combine, cook until heated through, do not boil. Serves 6 to 8. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
