STUFFED BRUSSELS SPROUTS|
1 lb. fresh Brussels sprouts
2/3 c. butter, melted
2 Tbsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. red pepper
Wash Brussels sprouts thoroughly. Remove discolored
leaves. Cut off stem ends and slash bottom of each sprout with
a shallow X. Place sprouts in a small amount of boiling,
salted water. Cover, reduce heat and simmer 7 minutes or until
tender. Drain well and place in a serving dish. Combine rest
of ingredients and pour over warm Brussels sprouts.
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