| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh Brussels sprouts |
| 4 | sl | Bacon |
| 1 | ts | All-purpose flour |
| 1 | tb | Brown sugar |
| 1 | tb | Water |
| 1 | tb | Cider vinegar |
| 1 | ts | Dijon mustard |
| 1/4 | c | Chopped pecans |
INSTRUCTIONS
Wash and trim Brussels sprouts. With tip of knife, cut an X in base of each. Place in large saucepan; add just enough water to cover. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 minutes or until tender. Meanwhile, in medium skillet, cook bacon until crisp. Drain, reserving 2 tablespoons bacon drippings in skillet; cool. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat. In small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir into bacon drippings mixture. Drain Brussels sprouts; place in serving bowl. Add hot bacon dressing mixture; toss gently. Crumble bacon over Brussels sprouts. Sprinkle with pecans. 6 (1/2-cup) servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday Recipes by Pillsbury. Lynn's notes: Made this for Christmas 1997; doubled the amounts for the sauce and it was just right. Great taste-- wonderful dish! Recipe by: Easy Holiday Recipes Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 25, 1997
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