| Brussels Sprouts and Artichoke Hearts
Two 10 ounce boxes of frozen Brussels sprouts
One 14 ounce jar of artichoke hearts
1 small jar of pimentos, chopped
2/3 cup of mayonnaise
1/4 cup of margarine
Sm. sour cream
2 teaspoons of lemon juice
1/4 cup of sliced almonds
1/4 cup of Parmesan cheese |
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Cook Brussels sprouts as directed. Combine the first 7 ingredients. Top with almonds and Parmesan cheese. Bake in uncovered 1 1/2 to 2 quart casserole at 425ºF. for 10 minutes. *Sprouts are tastier if cooked first in onion soup mix or dried minced onion flakes added to water. Optional: mushrooms, red onions. Serves 8 |
