MMMM----- Recipe via Meal-Master (tm) v8.05
  
      Title: Cooking Brussels Sprouts, Easy
 Categories: Vegetables
      Yield: 1 Batch

      1    Info

  It was something I learned from one of the Julia Child shows. She
  had said that the French cook all their vegetables twice. Once in
  boiling water until they're just barely tender. Then cool them off
  under cold water. Supposedly they stay greener that way.

  Refrigerate until ready or toss them into a hot pan of melted
  sizzling butter and toss them around until hot.

  Fresh green beans are great that way too.  I love the taste and
  that way I can have a fresh vegetable on the table in just a couple
  of minutes. If I've done a big batch and kept them in the
  refrigerator.  And who could get tired of green beans or brussels
  sprouts a few nights in a row. You can use margarine too.  With the
  brussels sprouts I cut kind of a deep x in the bottom of the stem
  before boiling. I think she said it makes them cook more evenly.

  Recipe by Pat Stockett.

  MM by Burt Ford.  U/L to NCE by Burt Ford 4/97 9/99.

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