| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Canadian | Cheese, Vegetable | 8 | Servings |
INGREDIENTS
| 2 | lb | Brussels sprouts |
| 3 | tb | Butter |
| 3 | tb | All-purpose flour |
| 2 | c | Milk |
| 1 | ts | Dijon mustard |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 1 | c | Cheddard cheese; shredded |
INSTRUCTIONS
Cut X in base of each brussels sprout; cook in large pot of boiling salted water until tender-crisp, 7 to 9 minutes. Drain; refresh with cold water, press out excess water with towel. Let cook; halve. In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minutes. Add milk; cook, stirring, until sauce boils and thickens, 3 to 5 minutes. Stir in mustard, salt, pepper and nutmeg. Remove from heat; stir in half of the cheese until melted. Stir in brussels sprouts. Spoon into greased 11 x 7-inch baking dish. (Can be refrigerated for up to 1 day.) Sprinkle with remaining cheese; bake in 375°F oven for 30 minutes or until bubbly. Brown under broiler for 2 minutes. Makes 8 servings. Recipe by: Canadian Living Posted to recipelu-digest by Nesb2@aol.com on Feb 23, 1998
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