Yield: 12 Servings
|⅔ cup||Mayonnaise or salad dressing|
|⅔ cup||Sour cream|
|¼ cup||Dijon mustard|
|½ teaspoon||Garlic salt|
|1 tablespoon||Worcestershire sauce|
|1 dash||Hot sauce|
|4 packs||(10 oz.) frozen brussels sprouts|
|3 tablespoons||Butter or margarine; melted|
|¼ cup||Finely chopped pecans; toasted|
Source: Southern Living magazine Combine first 6 ingredients in a small saucepan; cook over low heat, stirring frequently, until thoroughly heated. Keep sauce warm.
Cook brussels sprouts according to package directions 5 minutes, and drain well.
Combine brussels sprouts, butter and pecans, tosssing to coat; serve with sauce.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Norma Leweck" <nleweck@...> on Dec 26, 1997