Tangy Brussels Sprouts
Recipes From Prizewinning Cooks
Tangy Brussels Sprouts
Recipes From Prizewinning Cooks
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1 pound fresh Brussels sprouts or two 10 ounce packages frozen 6 slices bacon 1/3 cup Italian salad dressing 1 (3 ounce) can sliced mushrooms, drained 1/4 cup sliced green onion 2 tablespoons chopped pimiento 1/4 cup crumbled blue cheese Directions: If using fresh Brussels sprouts, trim the stems slightly. Remove the wilted or discolored leaves and wash. Cut sprouts in half. Cook, covered, in small amount of boiling salted water about 10 minutes or till crisp-tender. Drain. If using frozen Brussels sprouts, cook whole sprouts according to package directions. Drain and halve. In a medium skillet cook bacon till crisp. Drain well. Crumble bacon and set aside. In a medium saucepan combine cooked sprouts, salad dressing, mushrooms, onion, and pimiento. Cook and stir over low heat till heated through. Remove from heat and stir in blue cheese and crumbled bacon. Serves 6 to 8.
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