Vegetables

BRUSSELS SPROUTS WITH CHEDDAR ALMOND SUCE

  • 1/4 cup Butter, divided
  • 2/3 cup Almond slivers
  • 2 tablespoons Flour
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Curry powder
  • 1/8 teaspoons Garlic powder
  • 1/8 teaspoons Cayenne pepper
  • 1 cups Milk
  • 1 cups shredded Cheese, Sharp cheddar
  • 1 pound package Brussels sprouts, frozen

    • In a 1-qt. saucepan, melt 2 tbls. butter over low heat. Add almonds. Cook until browned. Drain almonds on a paper towel. In the same pan, melt remaining 2 tbls. butter. Remove from heat. Stir in flour and seasonings. Blend in milk. Cook over low heat, stirring constantly, until thickened. Remove fron heat. Stir in cheese until melted. Add Brussels sprouts and mix well. Cook over low heat until bubbly. Top each serving with toasted almonds. Serves four to six.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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