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Gardening with Ciscoe ( www.ciscoe.com ) Recipes

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Special Brussels Sprouts

  • 1/4 cup sliced almond
  • 2 Tablespoon butter or margarine
  • 1 package (16 ou) frozen brussels sprouts
  • 1 chicken bouillon cube
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 Tablespoons milk
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/4 teaspoon pepper
  • 1/8 tespoon dried thyme

In a small skillet, sauté almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. Meanwhile, in another saucepan, combine the soup, milk, pimiontos, pepper nad thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.

Yield: 4-6 servings

Thanks to Mrs. Salzer

Don't forget to eat your Brussels Sprouts!  ~ Ciscoe