Title: Brussels Sprouts and Artichokes
Categories: Casserole
Yield: 6 Servings

1 pk (10-oz) frozen Brussels
-sprouts
1 cn (14-oz) artichoke hearts;
-drained
2/3 c Mayonnaise
1/2 ts Celery salt
1/4 c Grated Parmesan cheese
1/4 c Margarine; melted
2 ts Lemon juice
1/4 c Sliced almonds

Cook Brussels sprouts according to package directions. Drain. Arrange
Brussels sprouts and artichokes in a greased 1 quart casserole. Combine
remaining ingredients and spoon over vegetables. Bake, uncovered, at 425ø
for 6 to 10 minutes. Yield: 6 servings.

MRS. JACK L. GRAHAM

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.