DailyInbox.com: The Recipe File -- Brussels Sprouts Moutarde

[rcp-html-reply]

Title: THE RECIPE FILE

Western Collectibles Buy 1 get 20% Off Buy 3 get 30% Off Buy 5 get 40% Off Bronco Buster Leather Horse Wooden Covered Wagon Cowboy with Saddle   DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Military.com's America in Uniform DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints Good Housekeeping's Site of the Day Junior Leagues' Recipe File CoachVille's Trivia   Life Transformation in Less Than an HOUR You get $615 worth of valuable e-bonus gifts and up to $5,995 worth of savings AND the most profound principles to propel you to success, help you discover your true calling in life and lead the rich rewarding life you deserve when you buy Charles Garcia�s best selling book ... "A Message From Garcia" today (and you get this best selling book at a huge discount of 40% off!) Click here to find out more: Today on Mastery TV: Armed With Hope (28:23) John Foppe, being born without arms, tells his inspirational story of how he overcame all the odds.   Print this recipe Send this recipe to a friend Soups and Vegetables: Brussels Sprouts Moutarde from Great Lake Effects: Buffalo Beyond Winter and Wings INGREDIENTS: 2 pints fresh Brussels sprouts, trimmed   Salt to taste 1/2 cup chopped onion 2 Tablespoons butter 1 Tablespoon flour 1 Tablespoon brown sugar 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 cup milk 1 cup sour cream 1 Tablespoon snipped fresh parsley TO PREPARE: Cut any large Brussels sprouts into halves.  Combine the   Brussels sprouts and salt and just enough water to cover   in a saucepan. Cook, covered, for 10 to 15 minutes or until of the desired   degree of crispness; drain. Sauté the onion in the butter in a saucepan until tender   but not brown.  Stir in the flour, brown sugar, salt and   dry mustard.  Add the milk and mix well. Cook until thickened, stirring constantly.  Blend in the   sour cream.  Stir in the Brussels sprouts. Cook just until heated through, stirring frequently; do not   boil.  Spoon into a serving bowl; sprinkle with the   parsley. SERVINGS:  2 to 3 Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved. Visit The Junior League of Buffalo web site (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail [EMAIL PROTECTED] or call (716) 882-7520. The Junior League of Buffalo is an organization of women committed to promoting volunteerism, developing the potential of women and to improving communities through effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable.  A portion of the proceeds from the sale of Great Lake Effects: Buffalo Beyond Winter and Wings will help support the Junior League of Buffalo's signature project, Kids Café, in partnership with the Food Bank of Western New York.           Subscription Information You are subscribed with e-mail address:  [EMAIL PROTECTED] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED] Mail your unsubscribe request to:   DailyInbox P.O. Box 913 Wimberley, TX 78676