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Name: Brussels Sprouts in Cheddar-Horseradish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Dried; Parsley sprigs and pimiento; 2 c milk; 2 Eggs; well beaten; 2 tb Butter; 2 tb Unbleached all-purpose flour; 1 1/2 lb Firm fresh Brussels sprouts;; 1 ts Dry mustard; 3 tb Prepared horseradish; or; 1 ts Chopped canned pimiento; Salt to taste; 1 c Shredded sharp Cheddar; 1 1/2 ts Minced fresh dill weed -or-

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INGREDIENTS

1/2 ts Dried
Parsley sprigs and pimiento
2 c milk
2 Eggs; well beaten
2 tb Butter
2 tb Unbleached all-purpose flour
1 1/2 lb Firm fresh Brussels sprouts;
1 ts Dry mustard
3 tb Prepared horseradish; or
1 ts Chopped canned pimiento
Salt to taste
1 c Shredded sharp Cheddar
1 1/2 ts Minced fresh dill weed -or-

INSTRUCTIONS

From: ADAMSFMLE@aol.com Date: Thu, 15 Aug 1996 04:02:48 -0400 To make the sauce, melt the butter in a saucepan over a medium heat. Add the flour and mustard and stir briskly until a paste is formed. Do not let it brown; adjust heat if necessary. Begin adding the milk in a thin stream, whisking all the while. Never let boil or even simmer, just keep whisking over a low heat until the mixture is smooth and thickened. If for some reason it should lump just bung it into the blender, whir and return to the saucepan. Pour half of the mixture into a small bowl and whisk to cool a bit. Whisking all the while, slowly pour the beaten eggs into the bowl of white sauce.When thoroughly incorporated, slowly pour the eggy mixture back into the white sauce in the saucepan, whisking continuously. Continue whisking until thickened. This may take as long as 20 minutes. Again, if it lumps or curds, let your blender rescue you. When thickened, smooth, and glossy, add the remaining sauce ingredients, stir to blend, and taste for seasoning. Add salt and more horseradish if desired. Set aside and keep warm. Fill a large pan with water and bring to a boil. Add the sprouts and boil gently just until a small sharp knife can readily pierce them, but beware of overcooking sprouts. (An overcooked Brussels sprout ought to be deported right back to Brussels, taking overcooked cauliflower with it.) Put the Brussels sprouts in a serving dish and pour the sauce over. Garnish with sprigs of parsley, and more pimiento if desired. Source: Some Like It Hotter by Geraldine Duncann Typos by Brenda Adams MC-Recipe Digest V1 #200 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Brussels Sprouts in Cheddar-Horseradish

1/2 ts Dried
 Parsley sprigs and pimiento
2 c milk
2 Eggs; well beaten
2 tb Butter
2 tb Unbleached all-purpose flour
1 1/2 lb Firm fresh Brussels sprouts;
1 ts Dry mustard
3 tb Prepared horseradish; or
1 ts Chopped canned pimiento
 Salt to taste
1 c Shredded sharp Cheddar
1 1/2 ts Minced fresh dill weed -or-

From: ADAMSFMLE@aol.com    Date: Thu, 15 Aug 1996 04:02:48 -0400  To make the sauce, melt the butter in a saucepan over a medium heat. Add  the flour and mustard and stir briskly until a paste is formed. Do not let  it brown; adjust heat if necessary. Begin adding the milk in a thin stream,  whisking all the while. Never let boil or even simmer, just keep whisking  over a low heat until the mixture is smooth and thickened. If for some  reason it should lump just bung it into the blender, whir and return to the  saucepan.    Pour half of the mixture into a small bowl and whisk to cool a bit.  Whisking all the while, slowly pour the beaten eggs into the bowl of white  sauce.When thoroughly incorporated, slowly pour the eggy mixture back into  the white sauce in the saucepan, whisking continuously. Continue whisking  until thickened. This may take as long as 20 minutes. Again, if it lumps or  curds, let your blender rescue you.    When thickened, smooth, and glossy, add the remaining sauce ingredients,  stir to blend, and taste for seasoning. Add salt and more horseradish if  desired.  Set aside and keep warm.    Fill a large pan with water and bring to a boil. Add the sprouts and boil  gently just until a small sharp knife can readily pierce them, but beware  of overcooking sprouts. (An overcooked Brussels sprout ought to be deported  right back to Brussels, taking overcooked cauliflower with it.) Put the  Brussels sprouts in a serving dish and pour the sauce over. Garnish with  sprigs of parsley, and more pimiento if desired. Source: Some Like It  Hotter by Geraldine Duncann Typos by Brenda Adams <adamsfmle@aol.com>    MC-Recipe Digest V1 #200    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 6 Servings

Calories: 133
Calories from Fat: 97 (73%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.4g
Cholesterol 31.6mg		10 %
Sodium 178.5mg		6 %
Potassium 62.2mg		2 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.9g
Protein 5.9g		8 %
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Calories per serving: 133

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