Saucy
Brussel Sprouts
Ingredients
3 lb Brussels sprouts
1/4 cup butter
2 onions, chopped
1/4 cup all-purpose flour
2 cups warm milk
1-1/2 cups shredded white Cheddar cheese
3/4 tsp ground nutmeg
1/2 tsp each salt and pepper
Preparation:
Trim
Brussels sprouts; cut X in base of each. In a large saucepan
of boiling water, cook Brussels sprouts for 7 to 9 minutes
or until tender-crisp. Drain and chill under cold running
water; press out excess water with towel. Cut in half if large;
place in shallow greased 10-cup casserole dish.
In
saucepan, melt butter over medium heat; cook onions, stirring
occasionally, for 8 to 10 minutes or until softened. Stir
in flour; cook, stirring, for 1 minute. Add milk; cook, stirring,
for 3 to 5 minutes or until thickened. Remove from heat. Stir
in half of the cheese, the nutmeg, salt and pepper; pour over
brussels sprouts. (Can be prepared to this point, covered
and refrigerated for up to 24 hours.)
Cover
and bake in 375¼F (190¼C) oven for about 40 minutes or until
bubbly. Sprinkle with remaining cheese; broil, uncovered,
for about 2 minutes or until golden.
Cranberry
Jello Mold
1 (16
ounce) can whole berry cranberry sauce
2 (3 ounce) packages Jello gelatin, black cherry flavor
2 cups water, hot
1 cup water, cold
2 medium red apples, peeled, finely chopped
1/2 cup celery, finely chopped
1/2 cup walnuts, chopped
1.
In a large bowl, dissolve the packages of jello in the hot
water.
2. Add the cold water and the cranberry sauce. Blend well
and chill.
3. Before mixture sets, add apples, celery and nuts and mix
well.
4. Pour into a jello 3 cup mold sprayed lightly with a vegetable
oil.
5. Chill until it sets and invert on a plate when ready to
serve. You can garnish with parsley sprigs.
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