BRUSSELS SPROUT RECIPES

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BRUSSELS SPROUTS AND CARROTS

DRAIN 1 CAN (16 OUNCES) SLICED CARROTS, RESERVING LIQUID.  PREPARE 1 
PACKAGE (10 OUNCES) FROZEN BRUSSELS SPOUTS AS DIRECTED ON PACKAGE EXCEPT 
SUBSTITUTE 1/2 CUP RESERVED LIQUID FOR THE SALTED WATER; 5 MINUTES BEFORE 
END OF COOKING, ADD CARROTS.  MAKES 8 SERVINGS 30 CALORIES EACH. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BRUSSELS SPROUTS IN BEER (08-27-93) (23:33)

SERVINGS:  4

      1 LB BRUSSELS SPROUTS; FRESH             1 X  BEER; ANY BRAND, TO COVER
    1/2 T  SALT                                2 T  BUTTER

  TRIM AND WASH SPROUTS.  PLACE IN A MEDIUM-SIZE SAUCEPAN AND POUR      
  ENOUGH BEER OVER THEM TO COVER.  BRING TO A BOIL, REDUCE HEAT AND     
  SIMMER FOR 20 MINUTES OR UNTIL TENDER.  ADD MORE BEER IF NEEDED, AS   
  LIQUID EVAPORATES. DRAIN; ADD SALT AND BUTTER.  SERVE HOT.            
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BRUSSELS SPROUTS POLONAISE

1 POUND BRUSSELS SPROUTS
2 TABLESPOONS BUTTER
1/4 CUP FINE DRY BREAD CRUMBS
1 HARD COOKED EGG, FINELY CHOPPED
2 TABLESPOONS SNIPPED PARSLEY

CUT LARGE SPROUTS IN HALF.  COOK, UNCOVERED IN BOILING SALTED WATER 10 TO 
15 MINUTES OR UNTIL JUST TENDER; DRAIN.  HEAT BUTTER UNTIL LIGHTLY BROWNED; 
BLEND IN CRUMBS, EGG, AND PARSLEY.  SPOON OVER SPROUTS; TOSS LIGHTLY.  
SERVES 6 TO 8. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BRUSSELS SPROUTS WITH BALSAMIC VINEGAR (08-27-93) (23:33)

SERVINGS:  8

  1 1/2 LB FRESH BRUSSELS SPROUTS               2 T  OLIVE OIL
      2 EA CLOVES GARLIC, PEELED AND SLICED        1 EA MEDIUM YELLOW ONION, PEELED
    1/4 C  BALSAMIC VINEGAR                    2 T  BUTTER
      1 X  SALT AND FRESHLY GROUND BLACK  
 
  TRIM OFF THE STEMS AND REMOVE ANY LIMP LEAVES FROM THE BRUSSELS        
  SPROUTS. BLANCH THE SPROUTS IN BOILING WATER TO COVER FOR 5 MINUTES.  
  DRAIN AND RINSE UNDER COLD WATER TO STOP THE COOKING. HEAT A LARGE    
  FRYING PAN AND ADD THE OLIVE OIL, GARLIC AND ONION. SAUTE A FEW       
  MINUTES UNTIL THE ONION JUST BECOMES TENDER. ADD THE BLANCHED DRAINED 
  BRUSSELS SPROUTS. SAUTE A FEW MINUTES UNTIL THE BRUSSELS SPROUTS ARE    
  COOKED TO YOUR LIKING. ADD THE VINEGAR AND TOSS SO THAT ALL THE       
  SPROUTS ARE COATED WITH THE VINEGAR. ADD THE BUTTER AND SALT AND      
  PEPPER TO TASTE AND TOSS TOGETHER AGAIN.                              
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
SAVORY BRUSSELS SPROUTS

IN COVERED SAUCEPAN, HEAT 1 PACKAGE (10 OUNCES) FROZEN BRUSSELS SPROUTS, 
1/2 CUP WATER AND 1 TEASPOON INSTANT CHICKEN BOUILLON TO BOILING.  REDUCE HEAT; 
COOK 5 MINUTES.  STIR IN 1/2 MEDIUM ONION, SLICED AND SEPARATED INTO RIGS; 
COOK UNCOVERED UNTIL ONION IS TENDER, ABOUT 5 MINUTES.  MAKES 3 SERVINGS 
45 CALORIES EACH.             
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=