| 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
A Message from our Provider:
“God weeps for you”