#3667 - Ham and Onion Sprouts

(by Shirley McNevich)

6oz. country ham (cubed)
5 TBSP olive oil
2 lbs. fresh Brussels sprouts (washed, trimmed and halved)
2 tsp. salt
2 lbs. yellow onions (sliced)
1/4 cup honey (optional)
1/2 tsp. fresh ground black pepper
1/4 tsp. ground red pepper
shredded mozzarella cheese

In a skillet over medium heat add 3 TBSP olive oil and the cubed ham--cook/stir until crispy. Remove ham cubes to paper towels to drain but leave the drippings in the skillet. Add halved Brussels sprouts and 1 tsp. salt to the drippings--cook/stir over medium heat until Brussels sprouts are almost tender, then remove from heat. In a separate skillet add 2 TBSP olive oil and the sliced onions--cook/stir over medium heat until onions are brown and soft. Add honey, black pepper, red pepper and 1 tsp. salt to the onions--stir to mix. Add Brussels sprouts and ham--cook/stir until the whole thing is hot and mixed. Pour the whole mixture into a greased casserole dish. Sprinkle shredded mozzarella cheese all over the top. Bake at 350 degrees until cheese melts and mixture is hot.

#3599 - Parmesan Brussels Sprouts

(by Shirley McNevich)

1 1/2 lbs. fresh Brussels sprouts
1 tsp. salt
4 TBSP butter (melted)
4 TBSP fresh grated Parmesan cheese
4 TBSP 4C Italian breadcrumbs
1/8 to 1/4 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1/4 tsp. Lawry's seasoning salt

In a pot add Brussels sprouts and salt--cover them with water and bring to a boil over medium heat. Once boiling cook 6-8 minutes or until tender. Drain the Brussels sprouts and place them in a casserole dish. Drizzle the melted butter over the sprouts and toss to coat. In a bowl add Parmesan cheese, breadcrumbs, garlic powder, black pepper and seasoning salt--stir to mix. Sprinkle the dry mixture over the sprouts. Place the casserole dish under your oven broiler 4-6 minutes or until lightly browned.

#3462 - Brussels Sprouts Soup

(by Shirley McNevich)

1 onion (chopped)
1 red potato (washed, peeled and cubed)
2 TBSP butter
1lb. fresh or frozen brussels sprouts (thawed and drained)
3 cups chicken broth
salt and pepper (to your taste)
1 egg yolk
1/4 cup heavy cream
chopped or flaked parsley (to your taste)
fresh grated Parmesan cheese (optional)
salad croutons

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add chicken broth, brussels sprouts, salt, parsley and pepper--cook/stir until boiling. Once boiling, turn heat back to simmer and simmer for 15 minutes or until brussels sprouts are very tender. Remove from heat--scoop some of the mixture into a blender and beat until smooth. Repeat with remaining soup until all soup is smooth, then return soup to the saucepan. Put the saucepan back over medium heat. In a bowl add egg yolk and heavy cream--beat until mixed. While stirring, add the egg mixture to the hot soup mixture. Cook/stir until mixture thickens and is hot. When serving, top with fresh grated Parmesan cheese and croutons (if you wish).

#3318 - Italian Brussels Sprouts

(by Shirley McNevich)

16oz. frozen Brussels sprouts (thawed and drained)
1 tsp. salt + extra for sprinkling
pepper (your choice of amount)
1/2 cup heavy cream
1/2 to 1 cup grated white cheddar cheese
1/2 cup Italian bread crumbs
2 TBSP butter

Place thawed/drained Brussels sprouts in a pot with 1 tsp. salt--cover them with water. Turn heat to medium and bring to a boil--once boiling, cook/stir sprouts about 10 minutes or until tender. Remove from heat--drain but do NOT rinse. Using a sharp knife, cut each sprout into four pieces. Place the sprout pieces in a greased baking dish and salt/pepper them to your taste. Slowly pour the heavy cream into the corner of the baking dish so it doesn't wash away the salt and pepper from the sprouts. Sprinkle the shredded cheese over the sprouts and sprinkle the breadcrumbs all over the top. Cut the butter into pieces and spread the butter pieces over the breadcrumbs. Bake at 400 degrees for 15-20 minutes or until bubbling and browned.

#3267 - Crushed Croutons and Sprouts

(by Shirley McNevich)

16oz. to 32oz. fresh Brussels sprouts (or use frozen ones if you wish)
1/3 cup crushed croutons (your choice of flavor)
1/4 cup fresh grated Parmesan cheese
1/2 to 1 TBSP black pepper (less if you wish)
1/2 tsp. salt

Place croutons in a Ziploc bag a few at a time--pound the outside with your fist until they are crushed. Repeat until you have 1/3 cup crushed croutons. In a bowl add crushed croutons, Parmesan cheese, pepper and salt--stir well with a fork until mixed. Cook Brussels sprouts in salted water until tender, then drain them. Slice a few Brussels sprouts in half and place them in a serving bowl--sprinkle some of the Parmesan cheese mixture over the top. Keep repeating with layers of halved Brussels sprouts and layers of sprinkled Parmesan cheese mixture. Optional: instead of boiling the sprouts in salted water, slice the raw sprouts in half, place them in a bowl with 1-2 TBSP olive oil, and toss to coat. Place the sprouts round side up on a greased baking sheet. Bake at 400 degrees for 30 minutes or until edges start to brown and sprouts are tender. Layer as above with the Parmesan cheese mixture.

#3259 - Pickled Brussels Sprouts

(by Shirley McNevich)

2 - 10oz. boxes frozen Brussels sprouts (substitute fresh Brussels sprouts if desired)
1 1/2 cups cider vinegar
2 tsp. salt
1 tsp. dry mustard
2 tsp. oregano
1/2 tsp. fresh ground black pepper

Cook Brussels sprouts according to box directions, then drain them and let them cool to room temperature. Once cooled, slice each sprout in half. Repeat with all sprouts. Place all Brussels sprout halves in a quart glass jar. In a saucepan add cider vinegar, salt, dry mustard, oregano and fresh ground black pepper--cook/stir over medium heat until boiling. Once boiling, remove from heat and carefully pour the vinegar mixture over the Brussels sprouts. Cool to room temperature, then place the lid on the jar and refrigerate them overnight before eating. Drain before eating. Note: you most likely won't need all of the vinegar mixture depending on the size of the sprouts.