| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Hungarian | Vegetables, Hungary | 8 | Servings |
INGREDIENTS
| 3 | pt | Brussel sprouts |
| Salt | ||
| 1/2 | c | Bacon; diced |
| 1 | Onion; chopped fine | |
| pn | Pepper | |
| 1 1/2 | c | Sour cream |
| 4 | ts | Bread crumbs |
| 2 | ts | Butter |
INSTRUCTIONS
Wash and trim the brussels sprouts and drop them into a large pot of boiling salted water. Boil, uncovered, for 10 minutes, then drain and rinse with cold water. Fry the bacon bits in a 3-quart saucepan until they render fat. Add the chopped onion and saute' it until it turns translucent. Pour in 1/4 cup of warm water, scrape up any bits stuck to the bottom. Season with pepper and 1/4 tsp. of salt, and simmer for 1 minute. Remove pan from heat. When the sauce is cool enough to put a finger in, add the sour cream and blend thoroughly. Add the brussels sprouts and turn carefully to coat every piece. Turn into a greased 3-quart ovenproof casserole, sprinkle with bread crumbs, and dot with butter. Bake in a pre-heated 325 oven for 20 minutes or until golden brown on top. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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