Name: 24-Karat Brussel Sprouts Cups
Ingredients: 12 md Brussel sprouts about 1 1/2 pounds; 6 oz Yukon Gold pottoes (or any kind of Russet potato), peeled and cut into 2 inch pieces; 2 tb Skim milk; 1 tb Olive oil; 1/8 ts Salt; 2 oz Smoked trout, skinned and flaked,,,,or=99 substitute smoked salmon; 1 Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out)

Oh, what would the damned in hell give for a sermon, could they but listen once more! They would consent, if it were possible, to bear ten thousand years of hell's torments, if they might but once more have the Word presented to them! If I had a congregation such as that would be, of men who have tasted the wrath of God, of men who know what an awful thing it is to fall into the hands of an angry God, how would they lean forward to catch every word.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

12	md	Brussel sprouts about 1 1/2 pounds
6	oz	Yukon Gold pottoes (or any kind of Russet potato), peeled and cut into 2 inch pieces
2	tb	Skim milk
1	tb	Olive oil
1/8	ts	Salt
2	oz	Smoked trout, skinned and flaked,,,,or=99 substitute smoked salmon
1		Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out)

INSTRUCTIONS

Preheat oven to 350
Trim stems, cut in half lengthwise, remove core leaving cups of darker
green leaves. Steam sprout cups for 6 minutes or until they're tender when
pierced with a sharp knife and are still bright green. Drain upside down on
paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and
salt.  Beat until smooth. Gently fold in trout. +1/4> spoon into shells and
place pepper strips on top. bas.&deg;k=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes.
Posted to FOODWINE Digest 10 November 96
Date:    Sun, 10 Nov 1996 13:14:04 -0600
From:    Mary Hogan <maryhogn@TENET.EDU>

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