Title: Brussels Sprouts with Bacon and Pecans
Categories: Vegetables
Yield: 6 Servings

1 1/2 lb Fresh Brussels sprouts
4 sl Bacon
1 ts All-purpose flour
1 tb Brown sugar
1 tb Water
1 tb Cider vinegar
1 ts Dijon mustard
1/4 c Chopped pecans

Wash and trim Brussels sprouts. With tip of knife, cut an X in base of
each. Place in large saucepan; add just enough water to cover. Bring to a
boil over high heat. Reduce heat; simmer 8 to 10 minutes or until tender.
Meanwhile, in medium skillet, cook bacon until crisp.

Drain, reserving 2 tablespoons bacon drippings in skillet; cool. Add flour
to cooled drippings; cook and stir over medium-low heat until bubbly.
Remove from heat. In small bowl, combine brown sugar, water, vinegar and
mustard; mix well. Gradually stir into bacon drippings mixture. Drain
Brussels sprouts; place in serving bowl. Add hot bacon dressing mixture;
toss gently. Crumble bacon over Brussels sprouts. Sprinkle with pecans. 6
(1/2-cup) servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source:
Easy Holiday Recipes by Pillsbury. Lynn's notes: Made this for Christmas
1997; doubled the amounts for the sauce and it was just right. Great
taste-- wonderful dish!

Recipe by: Easy Holiday Recipes

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 25, 1997