Brussels sprouts dijon
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Mayonnaise or salad dressing |
| ⅔ | cup | Sour cream |
| ¼ | cup | Dijon mustard |
| ½ | teaspoon | Garlic salt |
| 1 | tablespoon | Worcestershire sauce |
| 1 | dash | Hot sauce |
| 4 | packs | (10 oz.) frozen brussels sprouts |
| 3 | tablespoons | Butter or margarine; melted |
| ¼ | cup | Finely chopped pecans; toasted |
Directions
Source: Southern Living magazine Combine first 6 ingredients in a small saucepan; cook over low heat, stirring frequently, until thoroughly heated. Keep sauce warm.
Cook brussels sprouts according to package directions 5 minutes, and drain well.
Combine brussels sprouts, butter and pecans, tosssing to coat; serve with sauce.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Norma Leweck" <nleweck@...> on Dec 26, 1997
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