Creamy Brussels Sprouts Amandine
|Frozen brussels sprouts||20 Ounce|
|Celery stalks||4 , cut into 1 inch pieces|
|Flour||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dill weed||1 Teaspoon|
|Chicken broth||1 1⁄2 Cup (24 tbs), dissolve 2 chicken bouillon cubes in 1.5 cups boiling water|
|Undiluted evaporated milk||2⁄3 Cup (10.67 tbs)|
|Toasted bread cubes||1 1⁄2 Cup (24 tbs) (0.5 Inch Cubes)|
|Coarsely chopped salted almonds||1⁄2 Cup (8 tbs)|
Cook vegetables until tender; drain.
Blend flour and seasoned salt into hot butter in a saucepan.
Heat until bubbly.
Stir in the dill weed and a mixture of broth and evaporated milk.
Bring to boiling; stir and cook 1 to 2 minutes.
Stir bread cubes into sauce and spoon over hot vegetables.
Top with almonds.