Helen Whitehead hwhitehead at cogeco.ca
Tue Mar 3 16:48:14 EST 2015


2 pts. brussel sprouts (fresh or frozen)
1/2 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 c. milk
1 c. sour cream

Cook brussel sprouts as directed; drain well. Meanwhile, cook chopped onion 
in butter until tender, but not brown. Blend in flour, brown sugar, dry 
mustard and 1 teaspoon salt to chopped onions. Stir in milk. Cook, stirring 
constantly until thickened and bubbly. Blend in sour cream. Add cooked 
brussel sprouts; stir gently to combine, cook until heated through, do not 
boil. Serves 6 to 8.

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