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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * This product is load with sodium. I would try find a good substitute for
those diabetics who must restrict the their sodium intake. I don't have to,
I have not used sodium for years and years. Any recipe that calls for salt,
I'll leave out. (Bert will eat brussels sprouts.)
Preheat oven to 350 degrees. Cook brussels sprouts in small amount of
unsalted water just until thawed. Drain. Arrange sprouts in shallow
baking dish. Combine 4 tablespoon of Butter Buds, vinegar, sugar or (sugar
sub), tarragon, marjoram, and pepper in blender container. Cover and
process on medium speed a few seconds. Combine remaining Butter Buds,
mushrooms and pimineto. Sprinkle over sprouts. Bake, covered, about 15
minutes, or until are tender. Serving size: (2/3 cup) Food Exchange per
serving: 1 VEGETABLE EXCHANGE; (I would make it work) CAL: 45; CAB: 8mg;
PRO: 3gm; FAT: trace; Source: Cooking for the Health of It by Gail L
Becker, R.D. Brought to you and yours via Nancy O'Brion and her
Meal-Master.
| Ingredients:
10 Ounce(s) (1 pk) brussels sprouts; 1/4 ts Tarragon;
1/3 Cup(s) Liquid Butter Buds;* 1/8 ts Marjoram;
2 Tablespoon(s) Cider vinegar; (red bell pepper will work
1 1/2 Teaspoon(s) Sugar; (sugar sub) -fine) |
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