cook small brussels sprouts, covered, in a small amount of boiling salted water for about 15 minutes, or just until tender. drain and serve immediately with the following sauce.
sauce:
1/3 cup butter
1 tsp. worcestershire sauce
2 tsp. prepared mustard
1 tbsp. chili sauce or catsup
salt and pepper to taste
melt butter in small saucepan. add remaining ingredients and stir until smooth. pour over drained brussels sprouts, or pass in a bowl. this amount is sufficient for 2 pounds of sprouts.
*original recipe from cooks.com
http://www.cooks.com/rec/doc/0,1750,156189-243204,00.html
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