Cut an x into the stem of each sprout. Cut larger sprouts in half. In 3 qt saucepan over high heat, bring 1" water to boil; add sprouts. Reduce heat to medium-low. Cover and simmer 10 minutes or until fork tender. Drain. In 1-1/2 qt baking dish, place sprouts. Top with water chestnuts. In same saucepan over medium heat, melt butter. Add mushrooms, cook til tender. Stir in flour and pepper until well blended. Gradually add milk, stir until blended, cook stirring constantly until mixture boils and thickens. Remove from heat; stir in cheese until melted. Poor over sprouts in baking dish. Sprinkle with almonds. Bake in 350º oven 20 minutes or until bubbly.
Yield: 6 servings.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.