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1/4 cup fine, dry breadcrumbs
1 tablespoon grated Parmesan cheese
2 pounds fresh
brussels sprouts (can buy 3 - 10 ounce frozen bags, prepare as directions)
2 tablespoons butter
2 tablespoons all-purpose
flour
1 1/2 cups milk
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon white wine Worcestershire sauce
1/2
teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
COMBINE
breadcrumbs and Parmesan cheese; set aside.
Wash brussels sprouts, remove discolored leaves. Trim ends, and cut in half lengthwise. Cook sprouts in boiling
water to cover 12 minutes or until barely tender. Drain and place in a lightly gresed 1 1/2 quart gratin dish or an
11" X 7" X 1 1/2?' baking dish. Set aside.
MELT cheese and next 3 ingredients, stirring until cheese melts.
SPOON
sauce over brussels sprouts; sprinkle with breadcrumb mixture and paprika. Bake, uncovered, at 350 for 20 minutes or
until browned and bubbly.
YIELD; 8 serving
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