Brussel Sprout Oriental
Yield: 6 servings
2 lb Brussel sprouts; washed 1/2 ts Seasoned salt
Water, salted 1 tb Butter (or marg.)
1 ts Soy sauce 5 oz Water chestnuts; drain/slice
Simmer brussel sprouts, covered, in a small amount of salted water for
about 8 to 10 minutes or until tender; drain. Add other ingredients
and heat. Serve hot.
Food Exchange per serving: 1 VEGETABLE EXCHANGE
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.
442 lb Brussel sprouts; washed 1/2 ts Seasoned salt
Water, salted 1 tb Butter (or marg.)
1 ts Soy sauce 5 oz Water chestnuts; drain/slice
Simmer brussel sprouts, covered, in a small amount of salted water for
about 8 to 10 minutes or until tender; drain. Add other ingredients
and heat. Serve hot.
Food Exchange per serving: 1 VEGETABLE EXCHANGE
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.
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