Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Brussel sprouts; washed |
\N \N | Water, salted |
1 teaspoon | Soy sauce |
½ teaspoon | Seasoned salt |
1 tablespoon | Butter (or marg.) |
5 ounces | Water chestnuts; drain/slice |
Simmer brussel sprouts, covered, in a small amount of salted water for about 8 to 10 minutes or until tender; drain. Add other ingredients and heat. Serve hot. Food Exchange per serving: 1 VEGETABLE EXCHANGE SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman.