Recipe - Braised Brussels Sprouts With Vinegar And Dill

3 pound Brussels sprouts
2 tablespoon Wine vinegar
One fourth cup Chopped fresh dill
Salt and pepper

Trim sprouts; halve if desired. In large pot of boiling salted water, cook
brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until
barely tender. Drain, refresh under cold running water and drain. In a well
buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt
and pepper to taste; mix well. Bake, covered in 350=F8F oven for 10
minutes. Uncover and bake for 5 minutes longer. Makes 12 servings. Source:
Canadian Living Magazine ch.
Posted to MMRecipes Digest V3 #279

Date: Fri, 11 Oct 1996 13:40:10 0400

From: Cindy J Hartlin chartlin@total.net