Recipe - Brussels Sprouts In Mustard Sauce

10 ounce Brussels Sprouts; Frozen, OR
Three fourths pound Brussels Sprouts; Fresh
One half cup Chicken Broth
1 teaspoon Canola Oil; Puritan
2 tablespoon Green Onion; Chopped
1 cup Chicken Broth
1 teaspoon Mustard; Dijonstyle
One half teaspoon Pepper
1 tablespoon Cornstarch
One half cup Skimmed Evaporated Milk

Cook the Brussels Sprouts in One half cup of chicken broth; cover and set aside.
Spray a small skillet with vegetable cooking spray and add the oil. Saute
the onion in the oil then remove from the heat and slowly add the 1 cup of
chicken broth. Sir in the mustard and pepper. Return to the heat and
dissolve the cornstarch in the milk then add to the skillet mixture.
Stirring constantly, cook until the sauce is smooth and thickened, about 5
minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir
to coat. Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT
CHOL SODIUM

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini