MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brussels Sprouts With Sherry And Butter
 Categories: Vegetables
      Yield: 2 Servings
 
      8 oz Brussels sprouts (small)
      2 tb Beef stock
      2 ts Butter
      4 tb Dry sherry
 
  This is different from my usual method, which is to stir-fry the
  vegetables in butter and then deglaze; this way has about 1/4 the fat
  and 3/4 the flavor.
  
  Trim the sprouts. If they are bigger than large marble size, halve
  them. Microwave them 1 minute in beef stock.
  
  Heat butter in a pan; when it sizzles, toss in the sprouts. Toss and
  cook 1 minute; add stock from the previous cooking and then the
  sherry. Cook down to a glaze. Serve hot.
  
  Recipe by Michael Loo, as cooked at Joell & Larry's, Feb '02
 
MMMMM