#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.

#3246 - Pimento Dip

(by Shirley McNevich)

8oz. shredded yellow sharp cheddar cheese
8oz. shredded white cheddar cheese
1 cup chopped pimentos
1/2 cup mayo
1/2 tsp. celery salt
1 box Ritz roasted vegetable crackers

In a bowl add shredded yellow sharp cheese, shredded white cheddar cheese, chopped pimentos, mayo and celery salt--stir until well mixed. Serve with Ritz roasted vegetable crackers.