| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Brussels sprouts,washed & |
| Outer leaves removed | ||
| 2 | oz | Butter |
| 2 | tb | Sunflower oil |
| 1 | lb | Button onions, peeled |
| Salt & pepper |
INSTRUCTIONS
Here are some recipes from the Safeway magazine that I've formatted into meal master. Using a small sharp knife, score a cross in the base of each brussels sprout. Cook in a large pan of water for 5 mins. Drain and cool. Set aside until needed. Meanwhile, heat the butter and oil in a large frying pan, then add the onions. Cook over a medium heat until they start to turn golden. Cut the cooled brussels sprouts into quarters, stir in with the onions and seasoning and cook over a high heat for 8-10 minutes until the sprouts are just tender. Posted to MM-Recipes Digest V3 #326 Date: Thu, 28 Nov 1996 15:28:59 +0000 From: Susan Taft <jr03@dial.pipex.com>
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