| 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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