Recipe - Brussels Sprouts And Artichokes

1 pack (10oz) frozen Brussels
sprouts
1 cn (14oz) artichoke hearts;
drained
2/3 cup Mayonnaise
One half teaspoon Celery salt
One fourth cup Grated Parmesan cheese
One fourth cup Margarine; melted
2 teaspoon Lemon juice
One fourth cup Sliced almonds

Cook Brussels sprouts according to package directions. Drain. Arrange
Brussels sprouts and artichokes in a greased 1 quart casserole. Combine
remaining ingredients and spoon over vegetables. Bake, uncovered, at 425ø
for 6 to 10 minutes. Yield: 6 servings.

MRS. JACK L. GRAHAM

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.