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Ingredients:
1 Pound(s) Brussels sprouts;*about 3 tb Margarine; 5 cups 1/4 ts Salt;
1/4 Cup(s) Milk 1/4 ts Dry mustard;
3 Tablespoon(s) Butter 2 md Carrots; shredded =OR=- -(about 1 cup)
Directions: * 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the fresh brussels sprouts. Cook sprouts as directed on the package: drain. Place steamer basket to 1/2" water in saucepan or skillet ( water should not touch the bottom of the basket). Place brussels sprouts in basket. Cover tightly and heat to boiling point; reduce heat. Steam until tender. 12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling, stirring constantly; reduce heat. Stir in carrots. Cover and simmer about 2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.
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