Brussels Sprouts And Artichokes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | 10-oz frozen Brussels | |
| sprouts | ||
| 1 | 14-oz artichoke hearts | |
| drained | ||
| 2/3 | c | Mayonnaise |
| 1/2 | t | Celery salt |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | c | Margarine, melted |
| 2 | t | Lemon juice |
| 1/4 | c | Sliced almonds |
INSTRUCTIONS
Cook Brussels sprouts according to package directions. Drain. Arrange Brussels sprouts and artichokes in a greased 1 quart casserole. Combine remaining ingredients and spoon over vegetables. Bake, uncovered, at 425ø for 6 to 10 minutes. Yield: 6 servings. MRS. JACK L. GRAHAM From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 183
Total Fat: 21g
Cholesterol: 10.5mg
Sodium: 664.5mg
Potassium: 398.7mg
Carbohydrates: 17.4g
Fiber: 5.6g
Sugar: 2.2g
Protein: 6.9g