Brussels sprouts and artichokes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10-oz) frozen Brussels sprouts |
| 1 | can | (14-oz) artichoke hearts; drained |
| ⅔ | cup | Mayonnaise |
| ½ | teaspoon | Celery salt |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Margarine; melted |
| 2 | teaspoons | Lemon juice |
| ¼ | cup | Sliced almonds |
Directions
Cook Brussels sprouts according to package directions. Drain. Arrange Brussels sprouts and artichokes in a greased 1 quart casserole. Combine remaining ingredients and spoon over vegetables. Bake, uncovered, at 425ø for 6 to 10 minutes. Yield: 6 servings.
MRS. JACK L. GRAHAM
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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