Saucy Brussels Sprouts
|Brussels sprouts||2 Pint|
|Onion||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Cook fresh Brussels sprouts as directed above; drain well.
Meanwhile, in 8-inch skillet or medium saucepan cook chopped onion in butter till tender but not brown.
Blend in flour, brown sugar, dry mustard, and 1 teaspoon salt.
Stir in milk.
Cook, stirring constantly, till thickened and bubbly.
Blend in sour cream.
Add cooked Brussels sprouts; stir gently to combine.
Cook till heated through, but do not boil.