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Place Brussels sprouts in steamer basket over hot water and steam briefly. Drain while still bright green and firm. Plunge immediately into cold water and drain well. In buttered casserole, place Brussels sprouts in alternate layers with chestnuts, dotting each layer with butter and sprinkling with salt, pepper and nutmeg to taste. Moisten with stock. Top with layer of breadcrumbs and dot with additional butter. Store, covered, in refrigerator overnight. Bring to room temperature about 30 minutes before baking and reheat, uncovered, in 325F oven for about 35 minutes. Makes 10 to 14 servings. *To cook chestnuts, make slits in skins with sharp knife. Cover with boiling water and cook until tender. Remove outer shell and inner skins. Typed in MMFormat by firstname.lastname@example.org Source: Canadian Living Merry Christmas Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 10 - 14 serv|
|Calories from Fat: 12 (57%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.1mg||1 %|
|Sodium 28.9mg||1 %|
|Potassium 5.9mg||0 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.9g|
|Protein 0.4g||1 %|
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Calories per serving: 21
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