| 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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