| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
My favorite, Recipe exch, Side dishes, Vegetables |
10 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(8oz) sliced bacon; diced |
| 3 |
pk |
(10 oz) fresh or frozen; (thawed) Brussels sprouts |
| 1/2 |
md |
Onion; minced |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dry mustard |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
1.in a 5 quart Dutch ovenor 4 quart saucepanover medium low heat, cook
diced bacon until brown. With a slotted spoon remove the bacon pieces to
drain on paper towels.
2. In same Dutch oven, in bacon drippings, cook Brussels sprouts with the
rest of the ingredients until tender-crisp, about 10 minutes, stirring
occasionally.
3.Stir bacon into Brussels sprouts mixture
Recipe by: The Good Houskeeping Illustrated Cookbook
Posted to TNT Recipes Digest by Catherine <cathrine@lancnews.infi.net> on
Mar 5, 1998
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