| 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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