Subj : BH&G 2445
To   : ALL
From : DAVE DRUM
Date : Sun Apr 18 2021 11:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glazed Brussels Sprouts & Oranges
 Categories: Vegetables, Herbs, Citrus
      Yield: 6 Servings
 
      3 md Oranges; such as blood
           - and/or navel
      1 lb Fresh Brussels sprouts
      1 tb Butter
      2 ts Cornstarch
    1/4 ts Dried thyme; crushed
           +=OR=+
    1/4 ts Five spice powder
      1 tb Dijon-style mustard
 
  Fine shred portion of peel of one orange to make 1/2
  teaspoon peel; set aside. Halve orange; squeeze juice.
  Working over a bowl to catch the juice, peel and section
  the remaining oranges; set aside. Combine the juices to
  get 1/3 cup (add water, if necessary).
  
  Rinse Brussels sprouts. Halve any large sprouts. In a
  medium saucepan cook sprouts, uncovered, in a small amount
  of boiling water for 10 to 12 minutes or until tender.
  Drain and transfer to a serving bowl. Gently stir in
  orange sections; cover and keep warm.
  
  In the same saucepan melt margarine. Stir in cornstarch
  and thyme or five spice powder. Stir in reserved orange
  peel, orange juice, and mustard. Cook and stir until
  thickened and bubbly. Cook and stir for 1 minute more.
  Transfer Brussels sprouts and fruit to serving bowl. Top
  with sauce; toss to serve.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Life is like a pastrami on rye with pickles." -- The Deli Lama
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