| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 12 | Servings | ||
INGREDIENTS
| 2/3 | c | Mayonnaise or salad dressing |
| 2/3 | c | Sour cream |
| 1/4 | c | Dijon mustard |
| 1/2 | ts | Garlic salt |
| 1 | tb | Worcestershire sauce |
| 1 | ds | Hot sauce |
| 4 | pk | (10 oz.) frozen brussels sprouts |
| 3 | tb | Butter or margarine; melted |
| 1/4 | c | Finely chopped pecans; toasted |
INSTRUCTIONS
Source: Southern Living magazine Combine first 6 ingredients in a small saucepan; cook over low heat, stirring frequently, until thoroughly heated. Keep sauce warm. Cook brussels sprouts according to package directions 5 minutes, and drain well. Combine brussels sprouts, butter and pecans, tosssing to coat; serve with sauce. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Norma Leweck" <nleweck@mnsinc.com> on Dec 26, 1997
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