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Brussels Sprouts with Mushrooms

Ingredients:

1 1/2 lbs. Brussels sprouts
3/4 lb. button mushrooms
Salt
1/2 lemon
6 tbsp. butter
1/2 c. toasted slivered almonds

Directions:

Bring a large pan of salted water to a boil, add the Brussels sprouts with a squeeze of lemon juice and cook for 10 to 12 minutes, until tender. During the last 5 minutes of the Brussels sprouts cooking time, heat 1/4 cup of the butter in a large skillet with a squeeze of lemon juice and cook the whole mushrooms for 3 to 4 minutes, turning frequently to ensure they are evenly coated.

Drain the sprouts well and turn both vegetables into a warmed serving dish. Mix well and dot the remaining butter and squeeze the remainder of the lemon juice over the top. Sprinkle with toasted almonds. Serves 4

French Fried Brussels Sprouts

Ingredients:

14 oz vegetable broth
1 pound of Brussels Sprouts
Salad oil
1 1/2 c. dried bread crumbs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
4 lg. eggs
2 tbsp. milk

Directions:

1. In 2 quart saucepan over medium heat, heat vegetable broth to boiling; add half of Brussels sprouts. Heat to boiling again; cover and cook 5 minutes or until tender crisp; drain. Repeat with remaining Brussels sprouts.

2. Meanwhile, in 12" skillet over medium heat, heat 3/4" salad oil 

3. In small bowl or on waxed paper, mix bread crumbs, salt, pepper and nutmeg. In another small bowl, with fork, lightly beat eggs with milk. Dip Brussels sprouts in egg mixture, then bread crumb mixture. Repeat so each piece is coated twice. Fry Brussels sprouts, in batches, 2 minutes or until lightly browned. Drain on paper towels. Serve immediately. Makes 6 servings.

Brussels Sprouts and Artichoke Hearts

ingredients:

1 pound of Brussels sprouts
1 (14 oz.) jar artichoke hearts
1 sm. jar pimentos, chopped
2/3 c. mayonnaise
1/4 c. butter
Sm. sour cream
2 tsp. lemon juice
1/4 c. sliced almonds
1/4 c. Parmesan cheese

Directions:

Cook Brussels sprouts as directed. Combine first 7 ingredients. Top with almonds and Parmesan cheese. Bake in uncovered 1 1/2 to 2 quart casserole at 425 degrees for 10 minutes.