Brussels sprouts and artichokes

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, .

Similar recipes