Potato Ring With Sprouts
|Potatoes||2 Medium, 2 pounds|
|Prepared mustard||1 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs), about 2 ounces|
|Wheat germ||2 Tablespoon|
|Frozen baby brussels sprouts||16 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Diced pimiento||2 Ounce|
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Cover and heat to boiling; reduce heat.
Simmer until tender, 20 to 25 minutes; drain.
Mash potatoes until no lumps remain.
Beat in mustard, 1/2 teaspoon salt and the pepper.
Stir in cheese.
Brush 4-cup ring mold with margarine; sprinkle with wheat germ.
Press potato mix-ture in mold.
Cook uncovered in 400Â° oven until golden brown, about 25 minutes.
Cook Brussels sprouts as directed on package; drain.
Toss sprouts with 1/4 cup margarine, the lemon juice, 1/2 teaspoon salt and the pimiento.
Unmold potato ring onto serving plate.
Fill center of ring with Brussels sprouts; place remaining sprouts around outside of ring.