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Cook the Brussels sprouts according to package directions, omitting salt. Drain. Place in a shallow 2 quart casserole and keep warm. Melt butter in saucepan. Add mayonnaise, lemon juice and celery salt. Beat with a wire whisk until smooth. Cook over medium heat until hot, stirring constantly (do not boil). Pour over sprouts. Sprinkle with cheese and almonds. |
