| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen Brussels sprouts |
| 1 |
cn |
(14-oz) artichoke hearts; drained |
| 2/3 |
c |
Mayonnaise |
| 1/2 |
ts |
Celery salt |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Margarine; melted |
| 2 |
ts |
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 425°
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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