Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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