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BRUSSELS SPROUTS FINKELBERG 4 c. Brussels sprouts 1 c. chopped onion 1/4 c. butter 2 c. chopped celery 3 1/2 Tbsp. flour 1 2/3 c. scalded milk 3/4 tsp. nutmeg 1/4 tsp. paprika 1 c. diced Swiss cheese 2/3 c. seasoned bread crumbs 3 Tbsp. chopped blanched almonds Put sprouts, rinsed and trimmed into boiling salted water to cover and boil 8 minutes or until just tender. Drain and cut in half or quarter if large. Saute onion in butter until golden. Stir in celery and cook 5 minutes. Stir in flour and cook 3 minutes. Remove from heat and add scalded milk, stirring. Return pan to heat and cook, stirring con- stantly until thick. Add nutmeg, paprika, salt and white pepper to taste. Fold in sprouts and Swiss cheese. Spoon into lightly buttered 2 quart baking dish. Sprinkle with almonds and bread crumbs and 2 tablespoons butter. Cook for 20 minutes at 375 degrees. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |