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CATEGORY CUISINE TAG YIELD
Vegetables Side dish, Vegetables 6 Servings

INGREDIENTS

2 c Carrots, sliced on the
diagonal
2 c Brussel sprouts
1/2 c Mayonnaise
2 T Onions, finely chopped
2 T Prepared horseradish
1/2 t Each salt and pepper
1/2 c Fresh bread crumbs
1 T Butter
2 T Parsley, chopped

INSTRUCTIONS

Preheat oven to 350øF.  Cook carrots and sprouts in boiling salted
water for 10 minutes or until crisp tender. Drain, reserving 1/4 cup
of the liquid. Place vegetables and liquid in a casserole. Mix
mayonnaise, onion, horseradish, salt and pepper together and spoon
over vegetables. Combine butter, crumbs and parsley and sprinkle on
top. Bake uncovered for 20-25 minutes until heated through. Yield: 6
Source: Fare for Friends  Posted to MM-Recipes Digest V4 #8 by "Cindy
Hartlin"  <cjhartlin@email.msn.com> on Feb 16, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 10.2mg
Sodium: 257.5mg
Potassium: 181.2mg
Carbohydrates: 16.2g
Fiber: 1.9g
Sugar: 4.4g
Protein: 1.9g


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