Stuffed Brussels Sprouts
|Brussels sprouts||2 Pound|
|Italian salad dressing||1 Cup (16 tbs)|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Grated onion||1⁄2 Teaspoon|
|Blue cheese||2 Ounce, crumbled (1 Package)|
|Seasoned salt||1⁄2 Teaspoon|
In a medium saucepan, pour lightly salted water to cover brussels sprouts.
Cook over medium heat until crisp-tender, about 15 minutes; drain.
With a small melon ball cutter or knife, remove center core from each cooked sprout.
Reserve centers for another use.
Place shells cut-side down on paper towels to drain thoroughly, about 15 minutes.
Place drained sprouts in a medium bowl; pour salad dressing evenly over each sprout.
Cover and refrigerate 6 hours or overnight; drain.
In a small bowl, combine cottage cheese, grated onion, blue cheese and seasoned salt.
Spoon cheese mixture evenly into drained sprouts.