Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pack | (10-oz) frozen Brussels sprouts |
1 can | (14-oz) artichoke hearts; drained |
⅔ cup | Mayonnaise |
½ teaspoon | Celery salt |
¼ cup | Grated Parmesan cheese |
¼ cup | Margarine; melted |
2 teaspoons | Lemon juice |
¼ cup | 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 <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .