---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brussels Sprouts in Mustard Sauce
 Categories: Vegetables, Sauces
      Yield: 4 servings
 
     10 oz Brussels Sprouts; Frozen, OR        1 c  Chicken Broth
    3/4 lb Brussels Sprouts; Fresh             1 ts Mustard; Dijon-style
    1/2 c  Chicken Broth                     1/2 ts Pepper
      1 ts Canola Oil; Puritan                 1 tb Cornstarch
      2 tb Green Onion; Chopped              1/2 c  Skimmed Evaporated Milk
 
  Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set
  aside.  Spray a small skillet with vegetable cooking spray and add the
  oil.  Saute the onion in the oil then remove from the heat and slowly add
  the 1 cup of chicken broth.  Sir in the mustard and pepper.  Return to the
  heat and dissolve the cornstarch in the milk then add to the skillet
  mixture.  Stirring constantly, cook until the sauce is smooth and
  thickened, about 5 minutes.  Pour the mustard sauce over the cooked
  Brussels Sprouts and stir to coat.  Serve at once.
  EACH SERVING CONTAINS:
   CAL   PROT   CARB   FIB  FAT  FAT  CHOL  SODIUM
 
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