Herbed Beachside Brussels Sprouts
1 to 1 1/2 pounds Brussels sprouts
1 can (14.5 ounces) stewed tomatoes
1/4 cup chopped green bell pepper
1/2 teaspoon dried leaf oregano
1/2 teaspoon salt
Wash Brussels sprouts; trim and cut in half. Place remaining ingredients in a saucepan and cook over medium low heat for 5 minutes. Add Brussels sprouts. Cover and cook for 10 to 15 minutes, or until sprouts are tender.
Serves 4 to 6
Creamed Beachside Brussels Sprouts
16 to 20 ounces frozen Brussels sprouts
2 tablespoons flour
1/2 cup cold milk
1 scant teaspoon salt
1 teaspoon caraway seeds
Cook Brussels sprouts in a medium saucepan with water, following label directions, for 5 minutes. Blend cold milk into the flour, stirring until smooth. Stir into the sprouts and their cooking liquid, along with salt and caraway seeds.
Bring to a boil. Simmer, stirring constantly, for 1 minute, until thickened. Sprinkle with lemon juice.
Serves 4 to 6.
Buttered Beachside Brussels Sprouts
Active time: 10 min Start to finish: 25 min.
2 lb Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened
Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.
Makes 8 servings.
Source: Gourmet November 1999