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18-11-2007, 04:33 AM
posted to rec.food.recipes
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Cocktail Brussels Sprouts
Cocktail Brussels Sprouts
2 boxes frozen Brussels sprouts 1/2 teaspoon salt 2 cups sugar 1 cup cider vinegar 2 1/2 ounces horseradish 1 sliced onion 2 teaspoons dry mustard Cover sprouts with water; add salt. Cook until barely tender. Drain. Cool. combine remaining ingredients and pour over sprouts. Refrigerate for at least 12 hours. Source: "The Ciloets Cook" Source: "Best of the Best from Pennsylvania Cookbook" -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ 
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